Best 4 Winter Warmer Carrot Celery And Potato Soup Recipes

When cold weather arrives, a steaming bowl of homemade soup can be the perfect way to warm up. As the temperature drops, our bodies crave comfort food that is both nourishing and satisfying. The perfect solution? Carrot Celery and Potato Soup. This classic soup combines the natural sweetness of carrots and celery with the hearty texture of potatoes, making it a nutritious and delicious meal. It's a versatile and customizable recipe that can be easily tailored to your taste preferences, ensuring there's a version everyone will enjoy. So if you're looking for a recipe that will warm you up from the inside out, look no further than this classic winter warmer Carrot Celery and Potato Soup.

Check out the recipes below so you can choose the best recipe for yourself!

WINTER WARMER CARROT, CELERY AND POTATO SOUP

Winter Warmer Carrot, Celery and Potato Soup image

This is my take on carrot soup. Paprika and cumin give it a spicy and smoky taste and turmeric gives it a glowing color.

Provided by ladyinred

Categories Potato

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 lb carrot, peeled and diced
1 medium onion, finely chopped
1 red potatoes, diced
1 stalk celery, diced
2 cups vegetable stock
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric powder
salt and pepper
1 teaspoon vegetable oil
1/8 teaspoon dried Italian herb seasoning
1/2 cup milk
1/4 cup cilantro, finely chopped

Steps:

Heat the vegetable oil.
Saute the onions till soft.
Add the celery and the potato.
Saute for a minute or so.
Add the carrots.
Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
Add the 2 cups of vegetable stock.
Add the herbs rubbing them between your fingers to make the more fragrant.
Stir in the cumin, turmeric and paprika.
Bring to a boil and cook for 10 minutes more.
Let it cool then blend it in a blender or food processer.
Stir in the milk.
Add salt and pepper to taste.

WARMING CELERY & CARROT SOUP

Warming Celery & Carrot Soup image

A smooth and creamy soup with just a little "bite" for those colder days. Cooked in a microwave with not too much labour input beyond preparation of the veg. The basic recipe was a favourite from our old Sanyo microwave cookbook from more than twenty years ago. Note: For more or less "bite", add or take away one tablespoon of the Love Apple Sauce as you desire. If Love Apple sauce is not available a substitute can be made by combining 1 tbsp Tomato Ketchup with 1 tsp Jerk Sauce.

Provided by Schemin Demon

Categories Low Protein

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

350 g celery ribs, trimmed, washed and cut to 12mm diced lengths
150 g carrots, washed and grated
12 g unsalted butter
450 ml chicken stock (cubes will do)
2 tablespoons levi roots love applesauce
300 ml whole milk
salt & pepper (to season)
25 ml double cream (Swirl to decorate)
1 pinch dried parsley

Steps:

Place butter, diced celery and grated carrot in 2 litre microwaveable bowl and heat on high for 5 minutes.
Add stock, stir and return to microwave for further 12 minutes on high.
Remove from microwave and liquidise in batches until smooth, adding to large saucepan. For really smooth soup, pass through a sieve to remove the fine celery strands which occasionally remain (only if you are an absolute fanatic and a glutton for work).
Add milk, seasoning and Love Apple Sauce (adjusting to taste).
Heat to fast simmer then plate up, decorate with a small swirl of cream and a pinch of dried parsley.

Nutrition Facts : Calories 110.8, Fat 5.9, SaturatedFat 3.2, Cholesterol 17.3, Sodium 200.3, Carbohydrate 10.8, Fiber 1.9, Sugar 6.3, Protein 4.3

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS

Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks image

I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest - which is what you want - if you use an immersion blender.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick
2 garlic cloves, minced
3 large carrots (10 ounces), diced
1 celery stalk, diced
1 large or 2 medium turnips (10 ounces), peeled and diced
1 pound russet potatoes, peeled and diced
A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley
Salt and black pepper
1/4 cup crème fraîche, more to taste
Chopped fresh parsley or tarragon, for garnish

Steps:

In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 6 grams

CELERY AND CARROT SOUP

Celery and Carrot Soup image

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

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

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

Tips

- Use a variety of carrots for a more complex flavor. Rainbow carrots or heirloom carrots can add a pop of color and a slightly different flavor profile. - If you don't have celery, you can substitute leeks or fennel. - For a creamier soup, add a cup of milk or cream. You can also add a tablespoon of butter or olive oil for a richer flavor. - If you want a thicker soup, add a tablespoon of flour or cornstarch to the soup. Be sure to whisk it in until it's completely dissolved. - Season the soup to taste with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or garlic powder. - Serve the soup with a side of crusty bread, crackers, or a salad. - You can also add a dollop of sour cream or yogurt to the top of each bowl of soup.

Conclusion

Carrot, celery, and potato soup is a classic winter warmer that is easy to make and packed with flavor. It's a great way to use up leftover vegetables and it's also a healthy and affordable meal. With a few simple tips, you can make the perfect bowl of carrot, celery, and potato soup. So next time you're looking for a comforting and delicious soup, give this recipe a try.