Carrot, Onion and Celery Soup


· Ingredients
1 lb. baby carrots, or small carrots, peeled and sliced thin
2 large sweet onion, finely chopped
6 large celery ribs, sliced thin
4 Tbsp. butter
1 large potato, peeled and diced ¼ inch
1 tsp. dried tarragon
3 cups vegetable broth
4 cups chicken broth
4 Tbsp. chicken soup base
1 cup dry white wine
1 tsp. seasoning salt
¾ tsp. dried cumin
1 tsp. chili powder
3 Tbsp. soy sauce
½ tsp. white pepper
1 tsp. Sambal Oelek

Slice the baby carrots fine, mince the onion and slice the celery ribs thin.
In a large cooking pot, add butter and onions and saute’ until onions are
Stir in carrots, celery, potatoes and tarragon.
Add vegetable and chicken broth, chicken soup base and white wine.
Bring to a boil, reduce heat and simmer for about 15 minutes.
Add seasoning salt, dried cumin, chili powder, soy sauce, white pepper
and Sambal Oelek; continue to cook, covered for another 10 minutes
or until vegetables are tender.
Adjust seasonings to taste.
Serve soup hot.



2 responses to “Carrot, Onion and Celery Soup

  1. When I made this, I used Kecap Manis for the soy sauce which added a little more sweetness. It came out quite spicy and the second time I made it I left out the white pepper. All in all, a keeper.
    I’ve made it three times now and last time threw in some wild rice I had lying around as well.

  2. Wonderful soup….thanks! I made it without the white pepper, using generous teaspoons of the chili powder and Sambal Oelek, and we loved it.
    So glad to have stumbled upon your site. All the recipes sound good and I look forward to trying them.

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