Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Soupe de carottes et céleri branche aux épices

Carrot and Celery Soup with Spices

Name: Carrot and Celery Soup with Spices
Total time: 1500 s
Yield: Serves 4 servings
Ingredients: Leaves from 1 bunch of celery with about 1 inch of stalks; 1 lb (2 oz) carrots (500 grams); 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon couscous spice blend; 1 onion; 2 cloves garlic; 1 teaspoon sea salt with seaweed (homemade for me); Black pepper; 1 teaspoon dried tarragon; 2 tablespoons unsalted butter (30 grams)

Mila Skull @djem131

Fall has arrived, bringing with it comforting soups made with fresh vegetables.

Mila Skull @djem131

Fall has arrived, bringing with it comforting soups made with fresh vegetables.

Saved

Ingredients

25 minutes

Serves 4 servings

Leavesfrom 1 bunch of celery with about 1 inch of stalks
1 lb (2 oz)carrots (500 grams)
1 teaspoonground cumin
1 teaspoonground turmeric
1 teaspooncouscous spice blend
1onion
2 clovesgarlic
1 teaspoonsea salt with seaweed (homemade for me)
Black pepper
1 teaspoondried tarragon
2 tablespoonsunsalted butter (30 grams)

Saved

Steps

25 minutes

1

Wash the celery, cut the stalks into pieces, and chop the leaves. Peel the carrots and slice them into rounds. Peel the onion and cut it into 6 pieces. Peel the garlic cloves. Place the vegetables, garlic, and onion in a large pot. Add the cumin, turmeric, couscous spice blend, and sea salt. Season with black pepper.
2

Add enough water to cover the vegetables. Stir, bring to a boil, then reduce to medium-low heat and simmer for 25 minutes.
3

Blend the soup with an immersion blender. Add the butter and stir until melted.
4

Sprinkle with tarragon. It's ready to serve! Enjoy!

Saved

Cooksnaps

Saved

Mila Skull @djem131

Published in the US on October 07, 2025 14:01

Fan de cuisine j adore innover et créer de nouvelles recettes pour enchanter les papilles de mes proches j aime présenter joliment mes plats réjouir les yeux avant l estomac 😉Je n utilise pas de produits transformés pour mes recettes le fait maison est tellement meilleur 😋je prépare toujours à l avance mes bouillons et les congèle j en utilise beaucoup j adore les herbes fraîches et les épices j en mets partout j ai la chance d avoir un grand jardin avec des arbres fruitiers j ai donc des fruits toute l année ( merci le congélateur)Mon gros défaut : être incapable de suivre une recette ou d ouvrir un livre de cuisine 😂N'hésitez pas à me suivre sur Instagram pseudo :djem131> Portrait Cookpad : https://blog.cookpad.com/fr/mila-skull/

Keywords

Soup Onion Turmeric Pepper Celery Butter Carrot Couscous Garlic

Similar Recipes

More Recipes

Money Bag

Nana Aliyu
Spicy Corn Chaat

Seema Sharma
South Indian style Nariyal Dhania Patta Chutney

Jibita Khanna
Sweet Corn Laddu

Bethica Das
Masala corn roasted bhutta

chef Nidhi Bole
Linguine with Canned Clam Sauce

Alan Bacho
Corn Potato Cutlets

Aruna Thapar
Gyro in a Skillet

Alan Bacho
Corn cheese nuggets

Jigisha Modi
Til Chikki

Radhika Shaparia
Firecracker Salmon

Minda
Shrimp-Scallops & Mushroom Fettuccine

Minda
Cast iron apple pie

ldscorpio1
Hot dogs with baked potato buns

SherryRandall: The Leftover Chronicles
The humble bacon, egg, and cheese sandwich

SherryRandall: The Leftover Chronicles
Onion appam

Jagruti Akhani Sagar Thakkar
Pumpkin pakoda

Shreeya Rakshit
Carrot Bullets

Poonam N Jhaveri
Moong Dal Dosa

Deepa Haswani
Basque Burnt Cheesecake

alfredsanpedro
Vermicelli upma

Jagruti Akhani Sagar Thakkar
Potato Pakoda or Batata Bhajji

Deepika Patil Parekh
Baked Meat pie

maryam_mm
Dabeli

Ruchika Patel
Veg sandwich

Ritu Pahwa