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Carrot and Celery Root Soup Recipe

Looking for an easy Carrot and Celery Root Soup recipe? Learn how to make Carrot and Celery Root Soup using healthy ingredients.


Submitted by krisbikes

Makes 8 servings



http://www.thenourishinggourmet.com/2009/02/carrot-and-celery-root-soup.html How thick the soup ends up being depends on how large your celery root is. We used a very large one and we had a very thick soup. (You can always thin your soup down with water or broth, by the way). We love dill seed (don?t confuse it with dill weed!), but add as much as you desire. This soup is very simple, so make sure you use a rich broth to form the base of it for a flavorful soup. We liked this topped with a spoonful of homemade sauerkraut too.

Recipe Ingredients for Carrot and Celery Root Soup

2 tablespoons olive oil
1 onion, peeled and chopped
5 garlic cloves, crushed and peeled, finely minced
4 carrots, washed and peeled, ends cut off, carrots cut in half lengthwise, and then sliced into 1/8 inch pieces
4 stalks celery, washed and thinly sliced
1 c celery root, cubed (1 large)
8 cups chicken broth
1 teaspoon dill seed, upto 2 tsp if you really like dill
1/8 tsp salt, sea
1/8 tsp freshly ground pepper

Recipe Directions for Carrot and Celery Root Soup

  1. Prep all of your vegetables except the celery root (it will turn brown once cut). Then in a large pot, heat your olive oil over med-high heat until hot, but not smoking. Add the carrots, celery and onions. Lightly salt (it will draw out the moisture). Saute for about 5 minutes, stirring, then add the garlic. Saute for about one more minute, then add the broth.

  2. While the broth is heating up, peel and cube your celery root. Add it to the broth with the dill seed. Bring to a simmer and cook until all of the vegetables are very soft (about 20-30 minutes, depending on how small you cut your vegetables).

  3. When finished cooking, use a hand blender to puree (or puree in small batches in a blender), and salt to taste. To serve, you can drizzle a a little bit of olive oil over each bowl. Enjoy!

Categories

Vegetables

Nutrition Facts
Serving Size 318.3g
Amount Per Serving
Calories
100
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
0.9g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
846mg
35%
Potassium
416mg
12%
Total Carbohydrates
7.9g
3%
Dietary Fiber
1.7g
7%
Sugars
3.2g
Protein
5.8g
Vitamin A 103% Vitamin C 9%
Calcium 4% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • High in manganese
  • High in niacin
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  •   Bad points
  • Very high in sodium
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