Celery Carrot Soup

Prep:30minCook:45min

Salt to taste but not really necessary. Sour cream can be used instead of cream cheese. Proportioned fresh seasonings/herbs can be used if preferred. Usual ratio is 3 to 1, fresh to dry, so 1 tablespoon fresh equals 1 teaspoon dry or 4 to 1 fresh to ground. Celery can be increased up to 3 cups. Great way to use older celery that isn’t as crisp anymore.

Updated at: Wed, 16 Aug 2023 21:05:58 GMT

Nutrition balance score

Great

Nutrition per serving

Calories128.3 kcal (6%)

Total Fat7.7 g (11%)

Carbs14 g (5%)

Sugars3.2 g (4%)

Protein1.9 g (4%)

Sodium66.8 mg (3%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 cupscarrots

chopped

2 cupscelery

chopped

¾ teaspoononion powder

3 tablespoonsolive oil

½ teaspoonground ginger

½ teaspoongarlic powder

½ teaspoonbasil

¼ teaspoondill weed

1 tablechicken base

3 tablecream cheese

3 tablebutter

¼ cupmilk

6 cupswater

1 cuppotato flakes

or a large peeled potato cooked and mashed

Instructions

Step 1

Gather ingredients. Chop carrots and celery. Sweat the carrots, celery and onion powder in olive oil for 5-10 minutes over medium heat. Add remaining ingredients except potato flakes. Bring to a slow boil. Add potato. Turn heat down and simmer for 1/2 hour or until vegetables are soft.

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