This vibrant vegetarian carrot and celery root soup is chock full of nutrients, has a wonderful sweet-savory flavor, and is easy to make. 

Carrot and Celery Root Soup

This vibrant vegetarian celery root and carrot soup is chock full of nutrients, has a wonderful sweet-savory flavor, and is easy to make. 

Course Soup
Cuisine American
Keyword carrot and celery root soup, vegetarian root vegetable soup, winter root vegetable soup recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4
Author Natasha Bull


  • 6 large carrots peeled & cut into rounds
  • 1 medium celery root peeled and diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 3-4 cloves garlic minced
  • 4 dashes Italian seasoning
  • 1 teaspoon paprika
  • 4 cups vegetable broth
  • 2 cups water
  • Salt & pepper to taste


  1. Prep your carrots, celery root, and onion. Tip: to peel the celery root, I just (carefully) cut the rough exterior off with my chef's knife. Cut the carrots and celery root into pieces that are roughly the same size so they cook at a similar rate.
  2. In a large pot on medium-high heat, melt the butter and oil. Add the onion and sauté, stirring occasionally, for 5-7 minutes, or until it's lightly browned. 
  3. Stir the garlic into the pot and cook for about 30 seconds, or until fragrant.
  4. Add the carrot, celery root, veg broth, water, Italian seasoning, and paprika to the pot. Increase heat to high until it starts to boil. Reduce heat to medium and cover the pot with the lid slightly ajar for 15-20 minutes or until the veggies are tender. 
  5. Blend in batches until you've got a smooth soup (I recommend letting the soup cool for at least 10 minutes first to do this more safely). Season with salt & pepper as needed. Serve immediately. Soup can be frozen for up to 3 months.

Recipe Notes