|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 4g||13%|
|Total Sugars 8g|
|Vitamin C 7mg||33%|
|*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.|
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 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, optional
Salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Preheat the oven to 425 F. Place 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.
Roast for 25 minutes, turning once midway through cooking, until fairly tender and just starting to caramelize.
In a stockpot or large Dutch oven, warm remaining tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.
Add garlic and ginger and sauté until fragrant, about 1 minute more. Add roasted carrots, apple, and celery and stir to coat.
Pour in vegetable stock, raise heat, and bring to a boil.
Reduce heat to low and simmer, partially covered, for 15 minutes, or until vegetables are tender.
Remove from heat and, using a regular or immersion blender, carefully puree soup.
If desired, add butter to soup and stir until it is melted and evenly incorporated.
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.
- 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 handheld appliance submerged—otherwise, the soup will splatter all over.
What can I do with leftover celery and carrots?
If you have carrots and celery languishing in the fridge leftover from a recipe, there are plenty of things you can do with them. Both vegetables make a great snack served raw with dip or used to make juice blends, and can be cooked a number of ways. Cut into long strips and lay under a roasting chicken, chop, and add to a stir-fry or fried rice, dice and add to soups, and more.
What flavor does celery add to soup?
When cooked, celery has a subtle vegetal flavor. While you may not specifically taste the celery in most soup recipes, it does help round out the savory flavor.
How do you soften carrots and celery for soup?
When used in soup, carrots and celery are frequently sautéed and then simmered in liquid until tender. They can be roasted before being added to the broth or liquid, too, adding lots of flavor to the soup.