Celery and Carrot Soup recipe

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Ingredients

2 tablespoons extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1 celery rib, thinly sliced
½ teaspoon dried tarragon
2 cups vegetable broth
½ cup dry white wine

Nutrition Info

235.2 calories
carbohydrate: 13.7 g
cholesterol: : -
fat: 14.2 g
fiber: 2.9 g
protein: 2 g
saturatedFat: 1.9 g
servingSize: -
sodium: 515.7 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.

  2. Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

Recipe Yield

2 servings

Recipe Note

A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.

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