This vegan celeriac and carrot soup combines fresh vegetables, apple and herbs for a cozy and warming lunch or light dinner. Perfect for the fall and winter months and always a crowd-pleaser with kids and adults alike!
Have a peek at my vegetarian orzo soup and my cabbage zucchini soup for more tasty lunch ideas!
Celeriac (also known as celery root) often feels a little neglected as a winter vegetable, perhaps because it isn't the prettiest to look at! It's full of flavor though, and makes soup quite thick and hearty.
This vegan celeriac carrot soup has a hint of sweetness from apple, a herby hum and is very delicious! It uses basic affordable ingredients, and comes together so easily on the stovetop.
Love soups and looking for more ideas? Perhaps you may like to see my parsnip and cauliflower soup, apple celery soup and sweet potato corn chowder. Both so good for lunch on a chilly winter day!
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⭐ Why this recipe is so good
Thick and creamy. Although this is a dairy free soup, and we don't use coconut milk either, the celeriac feels quite creamy once blended.
Basic ingredients. Packed with vegetables, a little fruit and herbs that are all easy to find in the store.
Simple recipe. Just a few steps to make this homemade carrot and celeriac soup, and all are easy to do.
🍎 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
The main ingredients you will need are:
- Celeriac - also known as celery root, this is the ugly vegetable of the aisle at the store! Peel well and slice off any hard bits.
- Carrots - use fresh produce, and peel if necessary.
- Apples - personally I find that red apples work better for soup, as they have more sweetness.
- Vegetable stock - my low histamine readers will want to check ingredients if using a store-bought stock (homemade tends to be better).
📖 Variations to the recipe
Add another apple. If you like a lot of sweetness, then another apple will work well.
Adjust the amount of stock used. This makes a fairly thick soup, so add another half or full cup of stock if you prefer a looser consistency.
🔪 Step by step instructions
Just a few steps to make your vegan celeriac and carrot soup and all are easy to do:
Step 1
Dice the onion, celeriac and carrots, and mince or finely dice the garlic (image 1).
Step 2
Heat about 1 tablespoon of olive oil in a large pot and add the onions and garlic. Sauté for 3-4 minutes until softened. Add the diced celeriac, carrots, apple and herbs to the pot and cook for 4-5 minutes, stirring occasionally (image 2).
Step 3
Pour the vegetable stock, apple cider vinegar and salt into the pot. Bring to a boil and then reduce the heat. Cook on a very light simmer for 25-30 minutes.
Step 4
Remove the bay leaf, then use an immersion blender to blend the soup. Add more stock or water to thin, if required, to taste preference.
Ladle into your bowls and enjoy!
💭 Recipe tips and notes
- Peel the celeriac. Remove the hard base and then peel off the hard outer layer.
- Dice the apple just before adding to the pot. It will brown quickly, so prepare just before cooking.
- Don't forget to remove the bay leaf! So easy to forget . . .
- Adjust the consistency. Add more vegetable stock (or water) if you prefer a looser consistency for your soup.
📋 Frequently asked questions
When cooked celeriac tastes a lot like celery, with a touch of sweetness.
Slice off the tough base, then peel all the hard outer skin off.
This vegan celeriac soup can be blended using an immersion blender, or by transferring batches to a food processor.
🥣 More cozy soups
A tasty and warming idea for lunch or a light dinner, there are many soups here on the site including my cozy gnocchi vegetable soup and my broccoli courgette soup. Some recent recipes to try out:
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
Celeriac and Carrot Soup
Equipment
- Large pot
- Vegetable peeler
Ingredients
- 1 tablespoon olive oil
- ½ white onion diced
- 1 garlic clove minced or finely diced
- 1 medium celeriac peeled and diced
- 3 small carrots peeled, diced
- 1 apple cored, diced
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 cups vegetable stock
- 1 teaspoon apple cider vinegar optional
- pinch salt
- thyme leaves to garnish, or parsley
Instructions
- Heat about 1 tablespoon of olive oil in a large pot and add the onion and garlic. Fry for 3-4 minutes until softened. Add the celeriac, carrots, apple and herbs to the pot and cook for 4-5 minutes.
- Pour the vegetable stock, apple cider vinegar and salt into the pot. Bring to a boil and then reduce the heat. Cook at a very light simmer for 20-25 minutes.
- Remove the bay leaves. Use an immersion blender to blend the soup. Add more stock or water to thin, if required, to taste preference.
- Garnish with fresh thyme leaves and serve immediately.
Notes
- Be sure to remove the hard skin of the celeriac with a peeler before use.
- Dice apple just before adding to the pot as it will brown quickly.
- Don't forget to remove the bay leaves before blending!
- Adjust the amount of stock to preference, adding more to thin.
- Add more herbs if you prefer a more 'herby' taste.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- apple cider vinegar and garlic, which score 1.
- vegetable stock will vary depending upon ingredients.
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