Carrot-Celery-Potato Soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 2 medium potatoes, cooked
  • 2 medium carrots, diced
  • 2 stalks celery, also cut into a small dice
  • 1 medium onion, minced
  • 5 cloves of garlic, chopped
  • 1 tbsp- grated ginger
  • 1/2 tsp - turmeric
  • 1/2 tsp - cayenne pepper
  • 1 tsp - ground black pepper
  • 1 tsp - canola or olive oil
  • 3-4 large sage leaves, minced very fine.
  • Water or vegetable stock, as needed
  • 1/2 cup - soymilk
  • Salt to taste

How to Make Carrot-Celery-Potato Soup

  • Heat the oil in a skillet. Add the onions and saute over medium heat, stirring occasionally, until they become translucent, for about 5 minutes.
  • Add the ginger and garlic and stir for another minute.
  • Add the carrots, celery, cayenne, turmeric and ground black pepper. Stir and saute another 2-3 minutes until the carrots begin to soften.
  • Now, add enough water or stock to cover the vegetables, bring to a boil, turn down the heat, and simmer, covered, until the carrots are very tender, for about 8-10 minutes.
  • Add the cooked potatoes (make sure they are tender) and stir in.
  • Now, put all the vegetables and liquid into a blender and blend into a puree. Be careful because the soup is very hot.
  • Pour the vegetable puree back into the skillet over medium heat, add the soymilk, and let everything warm through. Add salt to taste, then the sage leaves.
  • Remove from heat, top with croutons, and enjoy.
  • Recipe Courtesy: Holy Cow Vegan