A quick and easy recipe for a light dish that tastes well as a starter is this carrot soup with celery and onion. The warm, sweet flavor of the sautéed vegetables is added.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
Ingredients
- 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
Instructions
- 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.
- Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.
Reviews
Husband declared “Phenomenal!” It took me a couple bites to warm up too. Tarragon has unique flavor. I tripled this recipe (carrots, celery, etc) but used a full tsp tarragon and added some minced garlic halfway sautéing the onion. After sautéing the carrots, celery, onions – I only added only the wine and let it cook down by half before adding the broth. This infused the veggies with the wine while deepening the overall flavor of the soup. I also liked the idea of another reviewer; I puréed half – which resulted in a slightly thicken consistency. Yes – whole process took closer to 40 min but was good. Good for a rainy day lunch. Thanks BZARNETT!
Thought flavor was very good, need to slice carrots celery very thin, otherwise takes good hour to cook. Will make again
I added minced garlic, salt & pepper. At the end, I let it cool, and then pureed 1/2+ in a blender, then added back in, heated, garnished and served.
Vegetables need to cook much longer than just 15 minutes. They were crunchy and barely cooked. The recipe takes longer than the stated time.
I’m don’t care for the heavy taste of tarragon.
add any veggies you want
Loved it! I did male a few changes. I used a vidalia onion and vegan “no chicken” broth which is similar to vegetable broth but does not have any tomato paste in it. This was the broth I had on hand, so I used it. I used an unoaked pinot grigio wine. It was fantastic! I will definitely make it again.
This review is for my own use really. Tried to make this for the Daniel fast, so no wine. I added a bit of grape juice as a substitute. Neither my husband nor I particularly cared for this. He added hot sauce and I added soy sauce to our respective bowls and to no avail.
I used Vegan Miso broth instead of vegetable broth and dry white wine. I also added fresh garlic and substituted dried tarragon with fresh tarragon. It was amazing
This is a great and simple soup all by itself and can be used as the foundation for adding any carbs, veggies and protein which may be on-hand. So make plenty! One day, I added 1/2 c bagged chopped Asian salad to a bowl of the soup. Another day, I added leftover orzo and tofu. Still, on another day, I added rice and veggie “meat’ crumble. I think I’ll try some type of bean next… So. all-in-all, a quick and easy lunch on a busy day.
I’m a real beginner-but this didn’t turn out o well-will not make it again
I added some Tarragon and curry – and pureed about 3/4’s. Turned out great
It tasted like a soup half finished. I added some beef gravy, more carrots, pepper, 1 lb browned ground beef and several potatoes. Then it was good.
Good recipe. Had to add hot sauce to fit my taste. Was a little bland. BUD
super
I added 1lb cubed chicken thigh for protein after the onion and thin vermicelli noodle toward the end, make it a 1 pot meal – great comforting soup for cold night for the whole family, even for our picky little one. I also added 3 cloves of garlic, pinch of salad and 1tsp of ground pepper.
I made it and we really enioyed it. The only thing I did different was add a cup of carrots and a half cup of celery. Also I used 2 tablespoons of tarragon. It was awesome my family wanted me to cook it again in the same week. I did .
Delicious! I added a few things, two small lemon juice from lemons, a cup of fried tofu, a little salt and some lemon zest. My entire family loved it!
This is such great soup! I made it today, following the recipe exactly, and scarfed it down with a pretzel roll. This is a new favorite I’ll be making for years to come.
Love this soup very much! Easy and quick, but taste too good! I did not have tarragon, so I used marojam instead and cooked longer than 15 minutes (about 30 minutes) It was really good. I have made this soup twice already in the past week! Thank you.
Very good!!!!