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    Home » Recipes » Soups

    Published: Nov 3, 2018 · Modified: May 21, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Carrot celery soup with sage

    This carrot celery soup with sage is packed with healthy vegetables and herbs for a cosy winter lunch or light dinner. It's an easy vegan soup recipe that all the family will love!

    carrot celery soup with sage in a blue rimmed bowl on a blue cloth.

    What to do with carrots and celery? Make soup of course! I've always got these vegetables in my fridge, as they are such shopping list staples. Along with herbs from the garden, we can whip up a tasty and healthy carrot soup in no time!

    Soups are such a go-to for my family in the colder months, and you may like to see my turmeric chicken soup and pumpkin pesto soup for more fun options.

    This recipe was updated on 21 May with slight amendments to the recipe and notes, and new photos.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Variations to the recipe
    • Step by step instructions
    • Recipe tips and notes
    • Equipment needed
    • Freezing guidance
    • More soup recipes to enjoy
    • Recipe

    Why you'll love this recipe

    • Healthy - packed with fall and winter vegetables and herbs, and all shopping list staples I think!
    • Family friendly recipe - I always find soup goes down well with most people, but perhaps just reduce the sage a little if the kids prefer a less herby taste.
    • Easy to make - a simple recipe with just a few steps to prepare. Nothing complicated I promise!

    Ingredients

    all the ingredients for carrot celery soup.

    This lightly spiced carrot and celery soup focuses on winter vegetables and herbs. The main ingredients you will need are:

    • Carrots, celery and sweet potato - these root vegetables have the best flavour when cooked, and go slightly sweet. As always, choose fresh unbruised vegetables.
    • Sage and turmeric - the herbs and spice provide so much flavour. If you don't have fresh sage then you can always use dried, just reduce the quantity as it is more pungent.
    • Vegetable broth - the base of the soup. My low histamine readers may wish to check ingredients if using a store bought broth.

    Variations to the recipe

    You can always adjust the ratios of the vegetables to preference, or those you have to hand.

    If a hint of spice with the turmeric isn't your thing, then simply leave out or add a touch of another herb such as thyme.

    Make sure to see the recipe card below for the full ingredients list and their quantities!

    Step by step instructions

    Just a few very simple steps to make this soup for your healthy lunch!

    carrot and celery on a wooden chopping board next to a knife.
    onion and celery frying in a pot.

    Step 1

    Peel the carrots and sweet potato, then dice along with the onion, celery and garlic (image 1).

    Step 2

    Add the onion, garlic, celery and turmeric to a large pot and fry for 4-5 minutes in olive oil until the onion is softened (image 2).

    carrots and celery in a large pot.
    carrot soup being blended in a large pot.

    Step 3

    Add the carrots and sweet potato and cook for ten minutes, stirring occasionally. Then pour in the vegetable stock and bring to a boil. Reduce the heat and cook on a very light simmer for 20-25 minutes, until the vegetables have softened. Add the fresh sage and salt about five minutes before the end of cook time (image 3).

    Step 4

    Use an immersion blender to blend the soup, or transfer batches to your food processor and blend that way (image 4). Ladle into your bowls and enjoy!

    Recipe tips and notes

    • Roughly dice the vegetables. They don't need to be even, just roughly similar in size.
    • If using dried sage, reduce the quantity to about ½ teaspoon as it is quite pungent.
    • Add more vegetable stock if the soup is too thick to your preference.

    Equipment needed

    Large pot - you will need a large pot to cook the soup. Don't make the same mistake as I often do and try and use a small one!

    Immersion blender - to blend the soup. Alternatively, you can transfer batches to a food processor and blend that way.

    Ladle - to transfer the soup to your bowls.

    Freezing guidance

    This carrots and celery soup can easily be frozen. Portion into tupperware containers or bags and freeze. When reheating you will likely need to add some more vegetable stock.

    carrot celery sage soup in a white bowl with a blue rim on a blue cloth.

    More soup recipes to enjoy

    Lots of healthy and tasty ideas for lunch or a light dinner. Find reader favourites such as the quinoa vegetable soup and broccoli and cauliflower soup, amongst many more. Some recent recipes:

    • Asparagus broccoli soup
    • Parsnip and cauliflower soup
    • Turmeric chicken soup
    • Pumpkin pesto soup

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    Recipe

    carrot and sage soup in a white and blue bowl on a blue cloth.

    Carrot celery soup

    Claire
    This carrot celery soup with sage is a cosy lunch or light dinner, packed with healthy vegetables and the delightful taste of sage.
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dinner, Lunch, Soup
    Cuisine American, British
    Servings 2 servings

    Equipment

    • Immersion blender

    Ingredients
      

    • 1 tsbp olive oil
    • 1 celery stalk diced
    • ¼ white onion diced
    • 1 garlic clove minced or finely diced
    • 10 medium carrots peeled and diced
    • 1 small sweet potato peeled and diced
    • 10 small sage leaves (or 1 teaspoon dried sage)
    • 1 teaspoon turmeric
    • 3 cups vegetable broth
    • pinch salt

    Instructions
     

    • Peel and dice the carrots and sweet potato, and dice the celery, onion and garlic.
    • In a medium sized pan, heat up the oil and add the onion, garlic, turmeric and celery. Fry on a low heat for 4-5 minutes, until the onion is softened.
    • Add the carrot and sweet potato and cook for ten minutes, stirring occasionally. Pour in the vegetable broth. Bring to a boil, then lower the heat to a gentle simmer. Cook for about 20-25 minutes, adding the fresh sage about five minutes before the end of cook time.
    • Use an immersion blender (or transfer batches in a food processor) and blitz until the soup is a liquid texture.

    Notes

    • Adjust the amount of herbs and spice to taste preference. This is more on the 'pungent' side with the sage, so use less if you prefer.
    • The vegetables don't need to be even in size as they will be blended, but on the smaller side is better so they cook through.
    • Add more vegetable stock if you prefer a thinner consistency.
    • Use an immersion blender or transfer batches to a food processor to blend the soup.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • vegetable broth will depend upon ingredients used.
    • garlic, which scores 1.
    Tried this recipe?Let us know how it was!
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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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