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!
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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!!)
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.
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!
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
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.
If you make this recipe, be sure to rate and review it using the stars on the recipe card or in the comments, and don’t forget to follow and tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.
Carrot and Celery Soup with Thyme Pecan Crumble
- 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!
Happy soup season!