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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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 340kcal


  • 2 tbsp 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 tbsp butter
  • 1 cup pecans chopped
  • 2 tbsp fresh thyme
  • 1 tsp brown sugar or coconut sugar


  • 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!


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.


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