This thick, filling soup has a delicate sweetness from the carrot, balanced by the celery and the celery root’s savoriness. The celery root gives it not only subtle flavor, but also creaminess without cream. Dill seed gives a wonderful aroma to the soup to finish it off. A filling soup that was just right for a mild winter day.
I was going to make a carrot soup the other night, but I sometimes find that carrot soup is overly sweet. I just couldn’t get excited about it. And while celery soup can be good, I realized I really love the combination of the two flavors, not too sweet nor too plain. And just look what a pretty color it makes too!
A rich homemade chicken stock will not only give this soup wonderful flavor, but also give many nourishing elements. (This soup is also GAPS friendly, by the way).
Feel free to play around with the aromatics and herbs in this soup (use what you have on hand!). I think that fresh or dried green herbs such as thyme would also go well.
Carrot and Celery Root Soup
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.
2 tablespoons of 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 celery, washed and thinly sliced
1 large celery root
8 cups of chicken broth
1-2 teaspoons dill seed
sea salt and freshly ground pepper
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!
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Yum, I’ve never made carrot soup. I just can’t stop eating butternut squash soup long enough to find any other pureed soup to eat. This sounds delicious though, I’ll have to add some carrots & celery root to my garden this summer so I can make this delicious soup.
Oh, man. Now I’m hungry. I haven’t commented recently, but I adore every recipe you put on here. Even if I can’t try it right away the pictures are gorgeous and the recipes simple, easy to read and follow.
Thanks for your blog…can i borrow a pic to link back to ya? This recipe I definitely want to share.
This sounds wonderful….how much do you think this recipe makes?
About 6-8 servings. 🙂
Thanks for the comment! You are welcome to link back to this recipe using one of my pictures. 🙂
I don’t have any celery root, but tons of carrots and celery! Could I substitute a couple potatoes for the celery root? I’ve never used celery root before, so I have no idea what a reasonable substitute would be. I’d love to give this recipe a try…
Yes, definitely! You won’t have as much celery flavor, but it would still be good, I am sure. If you try, let me know how it turns out. 🙂
This sounds exactly like something I should make to get my body balanced again after a long week of eating quick grabs and not enough rich broths and veggies. Hopefully I’ll get some celeriac and carrots in my CSA tomorrow! Thank you for a lovely idea!
I was going to ask about the celery root. We won’t have any here until summer. What, other than potatoes, might you suggest? I can only get my kids to eat their carrots raw and crunchy. But if I can blend the flavor with something complimentary, they might not fight.
MMMM, I can almost taste this just by looking at the picture. I’m definitely going to try it! Yummy.
hello, i just recently subscribed to your blog, and I am definitely enjoying it. I stumbled across (and made) a recipe that I thought you might enjoy off of the epicurious website. It’s a tapioca pudding made with coconut milk, palm sugar, and pandaya(I used vanilla). I topped mine with bananas, canned pineapple, and oranges because I like citrus in the winter.
The potatoes (or other root vegetables like the celery root) will make it have that rich, creamy texture, so it’s best to use a vegetable like that. But I suppose you could try to make it more of a carrot soup by upping the amount of carrots instead of the celery root!
I miss you too!
That’s so funny! I almost posted a tapioca pudding made with coconut milk instead of this soup recipe! Thanks for sharing, I will have to check it out. 🙂
I just wanted to let you know that I made this soup, substituting 3 medium-size potatoes for the celery root, and it turned out wonderfully! I don’t know how it compares to using the celery root, but we loved this version and will be making it again! I couldn’t believe that a simple celery and carrot soup could turn out so gourmet (and nourishing :). Thanks a million for all the work you do and the yummy recipes you share!! You make cooking healthy foods be a tasty and exciting adventure.
Mom of 4
I made this recipe because I received a celery root in my organic food co-op and didn’t know what to do with it! This is a delicious soup for a light meal with garlic bread, or perhaps with some kind of grilled cheese sandwich for a heavier fare. However, after I made it according to above, I ended up adding 3 times the amount of carrots to make it a more like equal blend of carrot and celery flavors. In my opinion, it just needed more carrots for the amount of broth and celery. Thank you for a great recipe, and I will be making it again!
Would this soup freeze well?
I haven’t tried, but I would assume so, Gail!