• Skip to main content
  • Skip to primary sidebar
Plant Based Jess
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • 📧 Subscribe
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • 📧 Subscribe
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipe Index » Sides, Soups and Stews

    Simple Carrot and Celery Soup (Healthy Recipe)

    Published: Jan 25, 2023 · Modified: Nov 21, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    This easy and quick carrot celery soup is cozy, broth-y and so flavorful. Made simply with onion, carrot, celery, garlic and fresh dill: a perfect simple and healthy soup to warm up on a chilly day.

    View on a bowl of vegan carrot and celery soup topped with fresh dill with a side of crusty bread.

    Here is a super delicious and quick cozy soup to try this winter.

    We just had a long weekend with tons of snow, which means that the kids were home with snow days. With the weather, we all felt like a vegetable soup to help warm us up. And since I always have carrots and celery in the fridge, then an easy carrot and celery soup it was!

    SO simple, but oh so yummy. Similarly to my zucchini potato soup or my lentil barley soup, there is not that much going on in this vegan soup, which I think is the beauty of this recipe. The flavor is focused on the carrots and celery, with some onion-y and garlicky delicious flavors in the background.

    The broth takes on all those flavors and is enhanced by the fresh dill. Feel free to swap for other fresh herbs, such as parsley, thyme or cilantro, they would all work well to deepen the flavor of the broth. We loved its brothy consistency, but feel free to make it creamier using an immersion blender like I did in my chunky cauliflower soup.

    The mild sweetness from the carrots with the salty and slightly bitter celery is a classic duo and definitely is the highlight of this ultra simple soup. You might want to make it your own by adding more to it (see below for ideas!) or do like me and enjoy its simplicity and light flavor.

    Enjoy it for dinner with a side of bread and use the rest for lunch the next day. Leftovers are even better after the flavor intensified overnight, so feel free to make it ahead if you love to meal-prep!

    Hope you give a try! ❤️

    Close up on a chunky carrot celery soup topped with fresh dill.

    Why you'll love this recipe

    • Quick, easy and only requires simple ingredients
    • Healthy, filled with vegetables and low-in-fat
    • One-pot recipe
    • Perfect sick day broth-y soup that's light and hydrating
    • Great for dinner, lunch, meal-prep and to freeze
    • Dairy-free, vegan, nut-free and with an easy gluten-free option

    Ingredients you'll need

    • Carrots: I used 3 large carrots to make this recipe. You can also use colored carrots if you want, although this might change the tint of the broth.
    • Celery: pick plump and fresh-looking celery for best results. The flavor can turn more bitter if the veggie is getting old and since the whole soup is focused on this vegetable, fresher is better!
    • Onion: sets the base of the soup and brings more flavor.
    • Garlic: use a lot of fresh garlic for amazing flavor!
    • Fresh dill: so great in this simple soup, although fresh parsley or fresh cilantro would also work well.
    • Flour: regular all-purpose flour will help thicken just slightly the broth. The broth will still remain mostly thin, but "silkier" with a little more texture. You could add more flour for a thicker broth as well and use gluten-free flour if needed.
    • Vegetable broth: I often simply use water combined with concentrated vegetable broth from the brand Better Than Bouillon, but simply use your favorite. A homemade vegetable broth would be amazing in this recipe and provide more authentic flavor.
    • Plant-based milk: optional, but I love to add a little milk at the end of cooking the soup to make the broth richer and a little creamier.
    Showing are the ingredients needed to make this recipe.

    How to make it

    This easy soup should be all done within 25-30 minutes. Perfect for when you need a lunch or dinner quickly!

    Cook the vegetables

    Warm up a large pot with a little oil and then add the onion, carrots, celery and a pinch of salt. Stir and cook for 8-10 minutes or until the vegetables are softer and with some brown bits.

    Then, add the garlic and cook for 1-2 more minute stirring often.

    Sprinkle the flour over and stir well to coat all the vegetables.

    Simmer

    Pour the vegetable broth and add the fresh dill, stir (scrape the bottom of the pot to get all the flour) and then cover. Bring to a simmer, turn down the heat and simmer for about 15-20 minutes or until the vegetables are tender.

    When done, add the milk, stir well and taste to adjust the salt.

    Watch how to make it

    YouTube video

    Cooking tips

    • You could simply gather all ingredients in the pot and then simmer to save some time, but browning the vegetables first brings so much flavor to this rather simple soup, so try not to skip.
    • Cut your veggies uniformly on the smaller side for a nice visual but also, to get a little bit of everything in each bite.
    • For an oil-free recipe, cook the vegetables with a splash of water to prevent them from sticking.
    • This soup as a broth based, but for a creamier consistency without adding cream, then I recommend to use an immersion blender and blend some of it. That way, you can a creamier and thicker broth with still some texture. See how I do it in my vegan cauliflower soup.
    Front angle view on a bowl of carrot celery soup with dill and bread on the side.

    Variations to the recipe

    This simple recipe is so easy to customize!

    Here are a few ideas:

    • More veggies: you can add so many more veggies to this soup! Feel-free to experiment with what you have in the fridge. Some good adds-on to include are frozen green peas, kale, cabbage, cauliflower, mushrooms and potatoes. Cook the veggies with the carrot-celery mixture at first to slightly roast them before adding the liquid.
    • Indian-style: add some yellow curry powder and a little grated ginger just before adding the broth, it would be amazing in this recipe! Use about ½ teaspoon of each. Would also pair well with the fresh dill!
    • More spices and herbs: there is a lot of room to add more spices, such as turmeric, cumin, paprika and garam masala. I think whole cumin seeds would be amazing here too. Also, add some dried herbs such as dill, oregano, basil or parsley instead of fresh dill if that's more convenient (about 1 teaspoon).
    • Higher-in-protein: add a can of rinsed and drained beans, such as chickpeas and navy beans, once the soup is done. Just stir them in and warm up for a few minutes before serving. It would add extra protein, but also more fiber and make this soup more substantial and filling.
    • Noodled-up: add some macaroni, orzo or any small noodles in this soup (about ⅓ cup dry noodles), especially if you want it to be more filling and to be served as a full meal. You will need to add a little more water or adjust consistency once the soup is done.
    • Include grains: rice, quinoa, barley or farro are all great additions for this soup (use about ⅓ cup). You will have to include more liquid to keep the consistency thinner and you might have to simmer for longer depending on the grain.
    • Flavor-booster: miso paste (dissolve in some liquid first, see my miso soup video) and soy sauce can deepen the flavor of the broth. A squeeze of lemon juice would also brighten up the soup nicely.

    Serving suggestions

    We love this soup with a side of crusty bread or homemade wheat buns. You can dip the bread in the soup, so delicious. It works well simply with crackers dipped in hummus for a healthy and filling simple lunch.

    For a nice presentation, top the soup with some croutons, sprouts or a swirl of extra vegan milk or cream. Add some ground black pepper over as well and more fresh dill.

    Showing the chunks of vegetables in a bowl of carrot celery soup.

    Storage tips

    Like most soups, this recipe is great for meal-prep as it stores very well. You can even divide leftovers in individual containers to have single-portions all ready to go.

    Keep leftovers (cool them down first) in an air-tight container in the fridge for up to 4 days. Reheat using the microwave or the stove.

    You can also freeze this soup for up to 3 months, although the texture will change after thawed and the vegetables turn softer. If you are planning on freezing it, then I would recommend on omitting the milk so it can thaw better.

    More soup recipes you might like

    • Vegan wild rice mushroom soup
    • Vegan gnocchi soup
    • Vegan zucchini potato soup
    • Cabbage miso soup
    • Vegan kimchi ramen noodles
    • Curried carrot and red lentil soup
    • Creamy butternut squash and red pepper soup
    • Vegan spinach soup
    • Basic miso ramen soup
    • Broccoli pea soup
    • Dairy-free tomato soup

    I hope you like this carrot celery soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    Front angle view on a bowl of carrot celery soup with dill and bread on the side.

    Carrot and Celery Soup

    5 from 2 votes
    This easy and quick carrot celery soup is cozy, broth-y and so flavorful. Made simply with onion, carrot, celery, garlic and fresh dill: a perfect simple and healthy soup to warm up on a chilly day.
    PRINT RECIPE PIN RECIPE
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings 4 servings
    Author Jessica Laroche

    Ingredients
      

    • 1 yellow onion - diced
    • 3 carrots - diced
    • 4 celery sticks - diced
    • 3 cloves of garlic - crushed
    • ¼ cup fresh dill - plus more for serving
    • 1 tbsp flour
    • 4 cups vegetable broth
    • ⅓ cup plain plant-based milk - unsweetened
    • salt and ground black pepper - to taste

    Instructions
     

    • Warm up a large pot with a little oil. Then, add the onion, carrots, celery and a pinch of salt and cook on medium heat stirring often for 7-8 minutes or until the vegetables start to soften and brown.
    • Add the garlic and cook for 1-2 minutes. Then, add the flour and stir well to coat all the vegetables.
    • Pour the vegetable broth over and add the fresh dill, stir well and cover. Cook for about 15-20 or until the vegetables are tender.
    • Add the milk, salt to taste and serve hot with a side of bread. Enjoy!

    Video

    YouTube video

    Notes

    • Keep leftovers in an air-tight container in the fridge up to 4 days. Can also be frozen (without the milk).
    • We love these whole wheat buns to accompany this soup. 
    • Feel free to add more to this recipe such as dried herbs, chickpeas, curry powder, lemon juice, fresh ginger and green peas.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 62kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 988mg | Potassium: 257mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8466IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 1mg
    CLICK TO SUBSCRIBE FOR UPDATES!
    SHARE ON FACEBOOK SHARE BY EMAIL

    Pin it for later!

    Showing is a picture picture with 2 images of a carrot celery soup with an overlay text saying: "Carrot Celery Soup, Healthy and Vegan".

    More Vegan Side, Soup and Stew Recipes

    • A spoon in a bowl of creamy vegan Tuscan chickpeas with a side of bread and lemon wedge.
      Creamy Vegan Tuscan Chickpeas
    • Bowl of warm black bean butternut squash soup topped with vegan sour cream and a side of crushed tortilla chips.
      Black Bean and Butternut Squash Soup
    • A large white bowl with a mashed sweet potato and cauliflower mixture garnished with fresh parsley.
      Mashed Sweet Potato and Cauliflower
    • White bowl of sweet potato and spinach red lentil dhal garnished with cilantro and lemon wedges.
      Sweet Potato Red Lentil Dhal with Spinach

    Reader Interactions

    Comments

    1. Brittany Erin Cyr says

      January 30, 2024 at 4:57 am

      5 stars
      I made this!! I added miso paste, kale, and orzo! Was fantastic and super fresh and healthy 🙂

      Reply
      • Jessica says

        January 30, 2024 at 9:25 am

        Hi! I'm glad you liked it, thanks so much for sharing! 😊

        Reply
    2. Suzanne says

      August 28, 2023 at 2:50 pm

      5 stars
      Our family loved this simple soup. Both my kids including my very picky eater. This was a serious win in our family and will definitely be in a regular rotation. Thank you!

      Reply
      • Jessica says

        August 29, 2023 at 12:28 pm

        Hi Suzanne! I am glad everyone loved it! Thank you for sharing 😊

        Reply
    3. Sue says

      February 23, 2023 at 12:31 pm

      I just made this soup and think it needs more flavor do you think tomato sauce or tomato paste would be ok in this?

      Reply
      • Jessica says

        February 23, 2023 at 2:20 pm

        Hi Sue! Yes, I think tomato sauce or paste would work! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

    CONNECT WITH ME


    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    🌱 SPRING RECIPES


    • There is a white bowl that contains a creamy barley breakfast bowl that's topped with a strawberry and rhubarb quick compote. There is also a wooden spoon on the side of the bowl and fresh strawberries. Also beside the bowl, there is another breakfast bowl as well as a few small bowl containing more of the compote and fresh strawberries. The bowls are on a large pink hand towel and there is a cup of tea on the side.
      Barley breakfast bowl with a strawberry-rhubarb compote
    • Vegan Watermelon Salad with Mint and Cucumber
    • There is a portion of a vegan garlic pasta bake on a plate with a baking dish containing more of the pasta on the side. There are 2 forks, 2 glass and a pitcher of water on the side as well as a small plate with ground black pepper.
      Vegan Garlic Pasta Bake
    • There is a slice of a vegan spinach quiche that's being hold and close to the camera. You can see in the background the whole vegan spinach pie as well as a white and blue hand towel.
      Vegan Spinach Quiche (Gluten-Free)
    • Green pea pasta sauce with short noodles and a side of lemon wedge and more fresh basil.
      Creamy Green Pea Pasta Sauce (20-min Vegan Recipe)
    • View on a tall glass of mango cherry smoothie topped with flaxseed.
      Mango Cherry Smoothie

    POPULAR RECIPES


    • Overhead view on a dark plate filled with 3-ingredient almond flour peanut butter cookies with a glass of milk on the side.
      3-Ingredient Almond Flour Peanut Butter Cookies
    • View on a glass of passion fruit mocktail with fresh passion fruits on the side.
      Passion Fruit Mocktail
    • Showing is a homemade easy buckwheat bread that's about half sliced. There are a few slices around the bread that are topped with peanut butter, yogurt and fruits.
      Easy Buckwheat Bread (No yeast, No kneading!)
    • There is a large spoon taking some oven-roasted potatoes and broccoli from a sheet pan.
      Oven-Roasted Potatoes and Broccoli
    • Front angle view on a kale tonic with lemon juice.
      Kale Tonic (First Watch Copy Cat Recipe)
    • Front angle view on a small jar of flaxseed pudding layered with strawberry jam and fresh blueberries.
      Flaxseed Pudding

    Footer

    Copyright © 2021 Plant Based Jess

    Privacy Policy