Creamy Carrot and Celery Soup recipe

Name: Creamy Carrot and Celery Soup
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 300 g Carrots; 150 g Celery; 1 large Onions; 120 g Creamy Greek Yoghurt; 20 g Margarine; to taste Salt; to taste Black pepper; 900 ml Water

A silky, comforting soup with sweet carrots, mellow celery and onion, finished with a spoonful of yoghurt for extra richness. Simple, warming and ideal for a light lunch.

35 min · Easy · British Jump to method

Ingredients

4 servings

300 g Carrots
150 g Celery
1 large Onions
120 g Creamy Greek Yoghurt
20 g Margarine
to taste Salt
to taste Black pepper
900 ml Water

Nutrition	Per serving
Calories	91 kcal
Protein	3.3 g
Carbohydrates	11.9 g
Fat	3.6 g
Saturated fat	1.4 g
Fibre	3.4 g
Sugar	6.8 g
Sodium	150 mg

Why this works

A light, vegetable-based soup with modest calories and fat, offering some fibre and natural sugars from carrots and onion, but sodium may rise notably if salted generously.

Beta-carotene. Carrots are a good source of beta-carotene, which the body converts to vitamin A for eye and immune health.

Vitamin K and folate. Celery and onion contribute small amounts of vitamin K and folate, supporting normal blood clotting and cell function.

Sodium consideration. Added salt can quickly increase sodium, so the soup is healthiest when seasoned sparingly or not at all.

Method

Melt the margarine in a large pan over a medium heat, then add the onions, carrots and celery with a pinch of salt.
Cook for 8-10 minutes, stirring regularly, until the vegetables start to soften.
Add enough water to just cover the vegetables, bring to a simmer and cook for 15-20 minutes until very tender.
Blend until smooth, then stir in the creamy Greek yoghurt and season with black pepper.
Warm through gently and serve immediately.

Prefer the classic version? Roasted Tomato and Carrot Soup

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