Go Back
–+ servings
celeriac and carrot soup in a white bowl on a beige cloth next to apples.
Print Recipe
5 from 3 votes

Celeriac and Carrot Soup

This vegan celeriac and carrot soup is a cozy and warming lunch idea, or light dinner for the colder months. Super easy to make and full of flavor!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Lunch, Soup
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 servings
Calories: 206kcal
Author: Claire

Equipment

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
US Customary - Metric

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.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • celeriac is not rated on the SIGHI list. Only use if you know you tolerate well.
  • apple cider vinegar and garlic, which score 1.
  • vegetable stock will vary depending upon ingredients.

Nutrition

Calories: 206kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1193mg | Potassium: 910mg | Fiber: 7g | Sugar: 15g | Vitamin A: 8904IU | Vitamin C: 25mg | Calcium: 126mg | Iron: 2mg