Roasted Carrot, Apple, and Celery Soup (Pareve or Dairy)

Carrot soup


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Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
126 Calories
7g Fat
15g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 126
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 558mg 24%
Total Carbohydrate 15g 6%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 1g
Vitamin C 6mg 31%
Calcium 49mg 4%
Iron 1mg 4%
Potassium 333mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasting intensifies the flavors and smooths the texture of the vegetables and fruit in this vibrant carrot, apple, and celery soup. It's truly more than the sum of its parts—you probably won't be able to pick out the individual flavors of apple or celery, but both add nuance and depth to the recipe.

While the butter is optional, it pulls the flavors together and adds a touch of richness. If you're serving a dairy meal, it makes a wonderful addition. You don't need much, so choose a high-quality (preferably organic) unsalted butter.


  • 1 pound carrots, peeled, trimmed, halved lengthwise if large, and cut crosswise into 3-inch pieces

  • 1 large apple, peeled, cored, and cut into wedges

  • 3 stalks celery, trimmed and cut into 3-inch pieces

  • 3 tablespoons extra-virgin olive oil, divided

  • 1/2 small red onion, peeled, trimmed, and finely chopped

  • 3 to 4 cloves garlic, peeled, smashed, and finely chopped

  • 1 (1-inch) piece ginger, peeled and minced

  • 4 cups vegetable stock

  • 1 tablespoon unsalted butter

  • Salt and freshly ground pepper, to taste

Steps to Make It

  1. Preheat the oven to 425 F (220 C).

  2. Place the carrots, apples, and celery in a single layer on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.

  3. Roast in the preheated oven for 25 minutes, turning once midway through cooking, until fairly tender and just starting to caramelize.

  4. In a stockpot or large Dutch oven, warm the remaining tablespoon of olive oil. Add the onion and saute over medium-high heat until it begins to soften and turn translucent, about 5 minutes.

  5. Add the garlic and ginger and saute until fragrant, about 1 minute more. Add the roasted carrots, apple and celery and stir to coat.

  6. Pour in the vegetable stock, raise the heat, and bring to a boil.

  7. Reduce the heat to low and simmer, partially covered, for 15 minutes, or until the vegetables are tender.

  8. Remove from the heat, and using a regular or immersion blender, carefully puree the soup.

  9. If desired, add the butter to the soup and stir until it is melted and evenly incorporated.

  10. Season to taste with salt and freshly ground black pepper.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Recipe Tips

When pureeing the soup, it is much easier to use an immersion blender than a free-standing blender, since you can simply place the immersion blender in the pot of soup, whereas you may have to puree in batches in the regular blender. If using an immersion blender, just be sure to keep the hand-held appliance submerged—otherwise, the soup will splatter all over.

Brown bag your lunch? Tote along a thermos of this soup to go with your favorite sandwich, or a hearty grain salad, like a farro salad with spice roasted chickpeas and cauliflower.

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