Pareve or Dairy Roasted Carrot, Apple, and Celery Soup (2024)

Recipes By Diet
Kosher Food
Kosher Sides

Miri Rotkovitz

Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.

Learn about The Spruce Eats'Editorial Process

Updated on 11/1/22

Tested by

Noah Velush-Rogers

Tested byNoah Velush-Rogers

Noah Velush-Rogers works on food prep for several area caterers.He has worked with a team of prep chefs for a private school group.He was an assistant cooking teacher for children and teen group cooking classes.Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine.

Learn about The Spruce Eats'Editorial Process

(93)

Write a Review

Pareve or Dairy Roasted Carrot, Apple, and Celery Soup (3)

Prep: 20 mins

Cook: 40 mins

Total: 60 mins

Servings: 4to 6 servings

Yield: 5 1/2to 6 cups

93 ratings

Write a Review

Add a comment

Roasting intensifies the flavors and smooths the texture of the vegetables and fruit in this vibrant carrot, apple, and celery soup. It's truly more than the sum of its parts—you probably won't be able to pick out the individual flavors of apple or celery, but both add nuance and depth to the recipe.

While the butter is optional, it pulls the flavors together and adds a touch of richness. If you're serving a dairy meal, it makes a wonderful addition. You don't need much, so choose high-quality (preferably organic) unsalted butter.

Brown-bagging your lunch? Tote along a Thermos of this soup to go with your favorite sandwich or a hearty grain salad.

“There’s an overabundance of autumnal-themed soups, thanks to the wide variety of crops we associate with the season, but a nice mix of them can result in this tasty soup. If you have some assorted vegetables lying around, you can whip-up something like this.” —Noah Velush-Rogers

Pareve or Dairy Roasted Carrot, Apple, and Celery Soup (4)

A Note From Our Recipe Tester

Ingredients

1 pound carrots, peeled, trimmed, halved lengthwise if large, and cut crosswise into 3-inch pieces
1 large apple, peeled, cored, and cut into wedges
3 stalks celery, trimmed and cut into 3-inch pieces
3 tablespoons extra-virgin olive oil, divided
1/2 small red onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 (1-inch) piece ginger, minced
4 cups vegetable stock
1 tablespoon unsalted butter, optional
Salt, to taste
Freshly ground black pepper, to taste

Steps to Make It

Gather the ingredients.
Position a rack in the center of the oven and heat to 425 F. Place carrots, apples, and celery in a single layer on a large, rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
Roast, turning once midway through cooking, until fairly tender and just starting to caramelize, about 25 minutes.
In a stockpot or large Dutch oven, warm remaining 1 tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.
Add garlic and ginger and sauté until fragrant, about 1 minute more. Add roasted carrots, apple, and celery and stir to coat.
Pour in vegetable stock, raise heat to high and bring to a boil.
Reduce heat to low and simmer, partially covered, until vegetables are very tender, about 15 minutes.
Remove from heat and, using a regular or immersion blender, carefully puree soup.
If desired, add the butter and stir until it is melted.
Season to taste with salt and freshly ground black pepper. Serve immediately.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tip

When pureeing the soup, it is much easier to use an immersion blender than a free-standing blender, since you can simply place the immersion blender in the pot of soup, whereas you may have to puree in batches in the regular blender. If using an immersion blender, just be sure to keep the handheld appliance submerged—otherwise, the soup will splatter all over.

What can I do with leftover celery and carrots?

If you have carrots and celery languishing in the fridge leftover from a recipe, there are plenty of things you can do with them. Both vegetables make a great snack served raw with dip or used to make juice blends, and can be cooked a number of ways. Cut into long strips and lay under a roasting chicken, chop, and add to a stir-fry or fried rice, dice and add to soups, and more.

What flavor does celery add to soup?

When cooked, celery has a subtle vegetal flavor. While you may not specifically taste the celery in most soup recipes, it does help round out the savory flavor.

How do you soften carrots and celery for soup?

When used in soup, carrots and celery are frequently sautéed and then simmered in liquid until tender. They can be roasted before being added to the broth or liquid, too, adding lots of flavor to the soup.

Creamy Potato Chowder With Bacon

Soups
American Sides
Apple Recipes
Vegetable Recipes

Nutrition Facts (per serving)
125	Calories
7g	Fat
15g	Carbs
1g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	125
% Daily Value*
Total Fat 7g	9%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 555mg	24%
Total Carbohydrate 15g	5%
Dietary Fiber 4g	13%
Total Sugars 8g
Protein 1g
Vitamin C 7mg	33%
Calcium 43mg	3%
Iron 1mg	3%
Potassium 326mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

apple
appetizer
american
fall

Rate This Recipe

I don't like this at all.It's not the worst.Sure, this will do.I'm a fan—would recommend.Amazing! I love it!Thanks for your rating!