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    Home » Recipes » Carrots

    Carrot and Celery Soup with Thyme Pecan Crumble

    Published: Oct 16, 2019 / Modified: Oct 17, 2019 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 6 Comments

    • 27
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    carrot and celery soup with thyme pecan crumble in a bowl on a white countertop
    carrot and celery soup in one bowl with small bowl of pecan crumble
    carrot and celery soup in two bowls with a small bowl of pecan crumble

    This vegetarian and gluten free Carrot and Celery Soup is a vibrant addition to the family dinner table. It’s finished with a sweet and nutty topping made from fresh thyme, chopped pecans, and butter. There’s a LOT of flavor for only 10 minutes of prep time!

    carrot and celery soup in one bowl with small bowl of pecan crumble

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    I enjoy soup in any temperature, even in the summer! But, of course, my favorite time to eat a warm bowl of goodness is in the fall and winter months.

    Picture the leaves falling outside, a crisp autumn air, and a pot of soup simmering on the stove, and you pretty much just saw an ideal day in my kitchen.

    This Carrot and Celery Soup recipe marks my first addition to the 2019-2020 Veg World soup season. And, believe me, IT’S A GOOD ONE!

    The base of this soup is made with 5 basic ingredients. Fresh carrots give it a gorgeous orange hue, while the addition of celery helps to tone down their sweetness. (PS – this recipe is a GREAT way to use up leftover celery!!)

    ingredients for carrot and celery soup

    But the real showstopper is the thyme pecan crumble! It’s sweet, nutty, and herbaceous, and basically tastes like Thanksgiving. I had a surplus of this amazing soup topping after testing the recipe, and thoroughly enjoyed eating it as a snack and adding it to my salads.

    If you like pecan pie and sweet potato casserole, I think you’ll like this recipe!

    How to Make Carrot and Celery Soup

    Like any good soup, this one starts with a base of onion, garlic, and olive oil. Dice a sweet onion and mince some cloves of garlic. Cook them in olive oil in a large soup pot over medium heat.

    Add the sliced carrots and celery stalks, and cook for a few more minutes. Pour in the vegetable broth, bring to a boil, then reduce heat to a low boil/simmer, cover, and cook until the carrots are tender.

    carrots and celery in a large soup pot

    Use an immersion blender to puree the soup, or transfer it in batches to a regular blender. Keep the soup warm in the pot over low heat until you are ready to serve it.

    While the soup is cooking, heat butter in a skillet over medium heat. Add chopped pecans, fresh thyme leaves, and a small amount of sugar. Cook for a few minutes, stirring frequently, until the pecans become fragrant. Be careful not to burn them. Remove from heat and set aside to serve on top of the soup!

    carrot and celery soup in two bowls with a small bowl of pecan crumble

    That’s it!!! I told you it was easy.

    For other ridiculously simple recipes like this Carrot and Celery Soup, check out:

    • Celeriac and Apple Soup with Crispy Chickpeas
    • Roasted Parsnip and Pear Blender Soup
    • Apple Ginger Kabocha Squash Soup
    • Butternut Squash and Pear Soup
    carrot and celery soup with thyme pecan crumble in a bowl on a white countertop

    Storage and Serving Recommendations

    You can store this soup in an airtight container in the fridge for up to 5 days or in the freezer indefinitely. Reheat on the stove or in the microwave. Thaw frozen soup in the fridge overnight before reheating.

    Serve this vegetable soup on the side of pork tenderloin or baked fish, or with my Beet and Green Lentil Cakes.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    carrot and celery soup with thyme pecan crumble in a bowl on a white countertop

    Carrot and Celery Soup with Thyme Pecan Crumble

    A flavorful vegetarian soup with simple ingredients and a sweet, nutty topping.
    4.86 from 7 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Servings: 4 people
    Calories: 340kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 2 tablespoon olive oil
    • 1 sweet onion - peeled and diced
    • 2 cloves garlic - pressed or minced
    • 4 carrots - sliced
    • 6 stalks celery - sliced
    • 4 cups vegetable broth
    • 1 tablespoon butter
    • 1 cup pecans - chopped
    • 2 tablespoon fresh thyme
    • 1 teaspoon brown sugar - or coconut sugar
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    Instructions

    • In a large soup pot over medium heat, heat the olive oil and add the garlic and onion. Sautee for a few minutes before adding the carrots and celery. Cook for 5-7 minutes, or until the vegetables are slightly tender, then add the vegetable broth and bring to a boil. Cover, reduce heat to a simmer/low boil, and cook for 20-25 minutes or until the carrots are tender.
    • When the carrots are tender, remove the soup from heat and use an immersion blender to puree it. You can also transfer the soup in batches to a regular blender to puree it.
    • While the soup is cooking, heat the butter in a small skillet over medium heat. Add the chopped pecans, thyme, and brown sugar. Cook, stirring frequently, until the pecans are fragrant (about 3-5 minutes). Be careful not to burn them. Remove from heat and set aside.
    • Ladle the soup into bowls and top with the thyme pecan crumble. Enjoy!

    Notes

    Store in an airtight container in the fridge for up to 5 days. You can also freeze this soup and thaw in the fridge overnight. Reheat on the stove or in the microwave.
    Serve with pork tenderloin or fish for a complete meal.

    Nutrition

    Serving: 1serving | Calories: 340kcal | Carbohydrates: 22g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 453mg | Potassium: 572mg | Fiber: 6g | Sugar: 12g | Vitamin A: 11229IU | Vitamin C: 16mg | Calcium: 95mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy soup season!

    Lizzie

    More Carrot Recipes

    • Microwave Carrots (with Seasoning Ideas)
    • Honey Roasted Carrots and Parsnips
    • Carrot Raisin Salad with Pineapple and Yogurt Dressing
    • Oatmeal Orange Carrot Muffins with Cranberries
    • 27

    Reader Interactions

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    1. Neil

      October 28, 2022 at 4:44 pm

      4 stars
      Made this earlier,
      It was really good 👍

      Thank you

      Reply
      • Lizzie Streit, MS, RDN

        October 29, 2022 at 11:57 am

        I’m glad to hear you enjoyed it, Neil!

        Reply
    2. Sally

      July 30, 2022 at 9:44 pm

      5 stars
      I made this but substituted Date Syrup for the Brown Sugar and a bit of organic stevia. (I think it’s a bit healthier).

      Reply
      • Lizzie Streit, MS, RDN

        August 01, 2022 at 1:57 pm

        Hi Sally, thanks for leaving a comment and review!

        Reply
    3. Mrs L

      October 11, 2021 at 8:51 pm

      5 stars
      I made this soup yesterday and absolutely loved it.
      It is so easy to make and tastes so good.
      Thank you for the recipe. I have already shared it with my mother in law and will definitely make it again.

      Reply
      • Lizzie Streit, MS, RDN

        October 12, 2021 at 9:24 am

        I’m so glad to hear that you loved this soup! Thanks so much for leaving a rating and review.

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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