This easy Celeriac and Carrot Soup is a delicious and nutritious meal that warms you up on a chilly day. It’s quick to make, creamy, and flexible; you can use any root vegetables you have on hand. The crispy sage leaves on top add a lovely touch to this comforting dish.
Ingredients Needed
- 1 medium celeriac (celery root) (about 250g / 9oz)
- 2 carrots (about 115g / 4oz)
- 2 medium russet potatoes (about 400g / 14oz)
- 1 medium shallot (about 85g / 3oz)
- 2 large cloves of garlic
- 2 tablespoons (30ml) olive oil
- 1/4 teaspoon (1.5g) salt
- 3 to 4 cups (720 to 960ml) low sodium vegetable broth
- 5 sprigs of thyme
- 2 tablespoons (30ml) olive oil
- 10 fresh sage leaves
- 1 to 2 tablespoons heavy cream (optional)
How To Make Celeriac And Carrot Soup
- Preheat the oven: Preheat the oven to 220°C (425°F).
- Prepare the vegetables: Cut off the skin and roots of the celeriac. Dice the celeriac, carrots, and potatoes into 1/2-inch cubes. Put them on a baking sheet or in a roasting pan. Chop the shallot and mince the garlic. Add them to the diced vegetables.
- Season and roast: Drizzle with olive oil and sprinkle with salt. Mix until the vegetables are coated. Roast in the oven for 35 to 40 minutes until they start to brown.
- Fry the sage: While the vegetables roast, heat 2 tablespoons of olive oil in a pan over medium-high heat. Fry 3 to 4 sage leaves at a time until they are crispy. Take them out and set aside.
- Blend the soup: When the vegetables are done, put them in a blender. Add the leaves from the thyme sprigs and 3 1/2 cups of vegetable broth. Blend until smooth. Add more broth if you want a thinner soup.
- Heat and serve: Pour the soup into a medium pot. Heat on medium until it boils. Serve with crispy sage, extra thyme, and a splash of heavy cream if you like.
Recipe Tips
- Cut Evenly: Dice the vegetables into uniform 1/2-inch cubes. This ensures they roast evenly and cook at the same rate, giving you a smoother puree.
- Don’t Skip Roasting: Roasting the vegetables is key to enhancing their natural sweetness and adding depth to the soup. Make sure they get nice and brown for the best flavor.
- Adjust Consistency: After blending, check the soup’s consistency. If it’s too thick, gradually add more vegetable broth until you reach your desired thickness.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Celeriac and Carrot Soup cool until it reaches room temperature. Then, transfer the soup to an airtight container and store it in the refrigerator. It will keep well for 3 to 4 days.
- Freeze: If you want to freeze the soup, let it cool completely, then pour it into a freezer-safe container. It can be frozen for up to 3 months. To thaw, place the frozen soup in the refrigerator overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5 to 10 minutes or until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Sodium: 280mg
- Potassium: 800mg
- Total Carbohydrate: 28g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 4g
Try More Easy Soups:
- Cream Of Chicken Soup Recipe UK
- Spinach Soup Recipe UK
- Chicken And Mushroom Soup Recipe UK
- Bean Soup Recipe UK
Celeriac And Carrot Soup
Description
This easy Celeriac and Carrot Soup is a delicious and nutritious meal that warms you up on a chilly day. It’s quick to make, creamy, and flexible; you can use any root vegetables you have on hand. The crispy sage leaves on top add a lovely touch to this comforting dish.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C (425°F).
- Prepare the vegetables: Cut off the skin and roots of the celeriac. Dice the celeriac, carrots, and potatoes into 1/2-inch cubes. Put them on a baking sheet or in a roasting pan. Chop the shallot and mince the garlic. Add them to the diced vegetables.
- Season and roast: Drizzle with olive oil and sprinkle with salt. Mix until the vegetables are coated. Roast in the oven for 35 to 40 minutes until they start to brown.
- Fry the sage: While the vegetables roast, heat 2 tablespoons of olive oil in a pan over medium-high heat. Fry 3 to 4 sage leaves at a time until they are crispy. Take them out and set aside.
- Blend the soup: When the vegetables are done, put them in a blender. Add the leaves from the thyme sprigs and 3 1/2 cups of vegetable broth. Blend until smooth. Add more broth if you want a thinner soup.
- Heat and serve: Pour the soup into a medium pot. Heat on medium until it boils. Serve with crispy sage, extra thyme, and a splash of heavy cream if you like.
Notes
- Cut Evenly: Dice the vegetables into uniform 1/2-inch cubes. This ensures they roast evenly and cook at the same rate, giving you a smoother puree.
- Don’t Skip Roasting: Roasting the vegetables is key to enhancing their natural sweetness and adding depth to the soup. Make sure they get nice and brown for the best flavor.
- Adjust Consistency: After blending, check the soup’s consistency. If it’s too thick, gradually add more vegetable broth until you reach your desired thickness.
Celeriac And Carrot Soup