Carrot and Celery Soup (Easy + Vegan)

A light and warming carrot and celery soup. Mildly sweet from the carrot, this vegan soup is perfect for dunking freshly baked bread into.

Diet: Gluten Free, Vegan
 
Prep Time: 10minutes minutes
Cook Time: 15minutes minutes
Total Time: 25minutes minutes
 
Servings: 4 servings
 
Author: Janelle Hama

Ingredients

• 4 med Carrots diced

• 4 ribs Celery diced

• 1 small Onion diced

• 2 inches Ginger Fresh, grated

• 4 cloves Garlic small-med, grated

• 1 handful Thyme leaves fresh

• 1 tablespoon Olive oil extra virgin

• 1 Salt to taste

• 6 cups Water

Instructions

• In a large pot, heat up olive oil on med-high heat and add diced onions. Sweat until semi-translucent. Add the diced carrot and celery, stir them through the onion ensuring they are coated in the oil and sweat for another five minutes with the lid on.
  

• Add water, crushed garlic, grated ginger, fresh thyme (see note #1) and salt and bring to a boil. Turn the heat down to med-low and cook until all veggies are tender. Serve warm.
  

 

Notes

Note #1 - If you placed the whole thyme into the soup (I sometimes do this, when I get lazy!), be sure to take out the stalks before serving.  Dice the celery, carrot, and onion uniformly for an appealing appearance and even cooking.