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.
celery and carrot soup
Celery and Carrot Soup
Ingredient
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2 tablespoons extra virgin olive oil
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1 small onion, minced
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1 small carrot, peeled and thinly sliced
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1 celery rib, thinly sliced
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½ teaspoon dried tarragon
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2 cups vegetable broth
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½ cup dry white wine
Instructions
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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.
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Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.