celery and carrot soup

Celery and Carrot Soup

This carrot soup with celery and onion is a quick and simple recipe for a light-tasting dish that makes an excellent first course. The sautéed vegetables lend a warm, sweet taste.


    • 2 tablespoons extra virgin olive oil

    • 1 small onion, minced

    • 1 small carrot, peeled and thinly sliced

    • 1 celery rib, thinly sliced

    • ½ teaspoon dried tarragon

    • 2 cups vegetable broth

    • ½ cup dry white wine


    1. Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.

    2. Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.