CELERY ROOT AND CARROT SOUP
This classic, creamy soup is brightened with fresh ginger.
Provided by Rick Martinez
Categories Soup/Stew Carrot Celery Ginger Kid-Friendly Bon Appétit Dinner Healthy Wheat/Gluten-Free Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
- Serve soup topped with celery leaves and apple.
CREAMY CELERY ROOT SOUP
Steps:
- Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
- Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
- Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.
ROASTED CELERY ROOT AND CARROTS
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
- Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
- Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
- After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.
CELERY ROOT SOUP WITH CROUTONS
Celery soup is one of my favorite soups. This version is very thick; if you like a thinner soup, you can add some milk in the end.
Provided by Leckerschmecker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
- Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
- Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
- Ladle soup into bowls and garnish with chopped parsley and croutons.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 20.2 g, Cholesterol 38.3 mg, Fat 12.3 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 585.1 mg, Sugar 4.3 g
CELERY AND CARROT SOUP
A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.
Provided by BZARNETT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
- Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.7 g, Fat 14.2 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 515.7 mg, Sugar 6.9 g
ROASTED TWO SQUASH, PARSNIP, SWEET POTATO, CELERY, CARROT SOUP
A delicious soup that I wanted to share with you.. I found this recipe on line at CHTV in Canada. It is originally called Butternut Squash Soup.
Provided by I_love2nurse in Can
Categories Yam/Sweet Potato
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
- Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
- Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
- Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
- Return soup to boil before serving.
Nutrition Facts : Calories 564.5, Fat 33.2, SaturatedFat 5.7, Cholesterol 15.7, Sodium 587.8, Carbohydrate 57.7, Fiber 7.7, Sugar 15.3, Protein 14.4
CARROT AND CELERY CREAM (SOUP)
Make and share this Carrot and Celery Cream (Soup) recipe from Food.com.
Provided by Boomette
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring to boil chicken stock in a saucepan.
- Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
- Season with bay leaf and cloves.
- Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
- Put in blender and reduce in puree.
- Put back in the saucepan and add the cream.
- Simmer 2 to 3 minutes, just to reheat.
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5/5 (2)Category SoupCuisine AmericanTotal Time 50 mins
- Prep your carrots, celery root, and onion. Tip: to peel the celery root, I just (carefully) cut the rough exterior off with my chef's knife. Cut the carrots and celery root into pieces that are roughly the same size so they cook at a similar rate.
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3.2/5 (5)Estimated Reading Time 30 secsServings 4
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