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

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

The Spruce / Sonia Bozzo

Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 4 to 6 servings
Yield: 5 1/2 to 6 cups
Nutrition Facts (per serving)
125 Calories
7g Fat
15g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 125
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 555mg 24%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 1g
Vitamin C 7mg 33%
Calcium 43mg 3%
Iron 1mg 3%
Potassium 326mg 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 high-quality (preferably organic) unsalted butter.

Brown-bagging your lunch? Tote along a Thermos of this soup to go with your favorite sandwich or a hearty grain salad.

“There’s an overabundance of autumnal-themed soups, thanks to the wide variety of crops we associate with the season, but a nice mix of them can result in this tasty soup. If you have some assorted vegetables lying around, you can whip-up something like this.” —Noah Velush-Rogers

Roasted Carrot, Apple, and Celery Soup (Pareve or Dairy)/Tester Image
A Note From Our Recipe Tester


  • 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, finely chopped

  • 3 to 4 cloves garlic, finely chopped

  • 1 (1-inch) piece ginger, minced

  • 4 cups vegetable stock

  • 1 tablespoon unsalted butter, optional

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

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

    The Spruce / Sonia Bozzo

  2. Position a rack in the center of the oven and heat 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.

    vegetables on a baking sheet

    The Spruce / Sonia Bozzo

  3. Roast, turning once midway through cooking, until fairly tender and just starting to caramelize, about 25 minutes.

    Roasted vegetables on a baking sheet

    The Spruce / Sonia Bozzo

  4. In a stockpot or large Dutch oven, warm remaining 1 tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.

    Chopped onion in a pot

    The Spruce / Sonia Bozzo

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

    Roasted vegetables in a pot

    The Spruce / Sonia Bozzo

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

    Roasted vegetables with stock in a pot

    The Spruce / Sonia Bozzo

  7. Reduce heat to low and simmer, partially covered, until vegetables are very tender, about 15 minutes.

    Vegetables and stock cooking in a pot

    The Spruce / Sonia Bozzo

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

    Vegetables and stock blended with an immersion blender in a pot

    The Spruce / Sonia Bozzo

  9. If desired, add the butter and stir until it is melted.

    Roasted Carrot, Apple, and Celery Soup (Pareve or Dairy) with butter in a pot

    The Spruce / Sonia Bozzo

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

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

    The Spruce / Sonia Bozzo

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.

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