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Cream of Carrot and Celery Soup

This simple, earthy soup tastes like it came right out of Mother Nature’s very own soup kettle!  It is wholesome, smooth and absolutely delicious.  Make a double batch and freeze half.  It will taste just as good the second time.  Cooked barley or quinoa (both low GI starches) add a nice touch for those who want more texture.

Servings: 4 (approx. 1 ½ cups each)
Yields: 6 cups


4 carrots (8 ounces)
medium head celery (24 ounces)
1 teaspoon salt
2 scarce teaspoons caraway seeds
4 slices rye/marble rye bread
4 teaspoons extra virgin olive oil
4 teaspoons grated parmesan cheese


  1. Wash the vegetables with a vegetable brush. Cut off the ends and cut into quarters horizontally.
  2. Bring 5 ½ cups of water to a boil. Add the salt and vegetables. Return the water to a boil. Cover and simmer for 20 minutes or until the vegetables are very tender.
  3. Remove the vegetables and their broth in small batches and place in a blender. Process on high to attain a smooth puree. The celery will be stringy so process thoroughly, a minimum of 10 minutes. Pour the pureed vegetables back into the pot.
  4. Continue processing until all the vegetables and broth have been pureed and returned to the pot. Stir in the caraway seeds and mix well.  Keep warm.
  5. Place a slice of bread on the bottom of each soup bowl. Pour equal amounts of the soup into each bowl, over the bread. Drizzle the oil on top of the soup. Sprinkle with grated cheese. Serve hot.

Nutrition Facts

Calories 184

Total Fat 7 g

Saturated Fat 1 g

Cholesterol 1 mg

Total Carbohydrates 27 g

Dietary Fiber 7 g

Protein 5 g

Glycemic Index Low