Celeriac and Carrot Soup Recipe from Malta - Delicious and Nutritious

Celeriac and Carrot Soup

Celeriac and Carrot Soup Recipe from Malta - Delicious and Nutritious
Region / culture: Malta | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4


Celeriac and Carrot Soup
Celeriac and Carrot Soup

Celeriac and Carrot Soup is a delicious and nutritious dish that is perfect for a cozy night in or a light lunch. This creamy soup is packed with flavor and is sure to warm you up on a cold day.


Celeriac and Carrot Soup has been a popular dish in European cuisine for centuries. Celeriac, also known as celery root, has a mild, celery-like flavor that pairs perfectly with the sweetness of carrots. This soup is a great way to enjoy these two vegetables in a new and exciting way.


How to prepare

  1. Heat the oil in a large, heavy-based pan and fry the onion until softened.
  2. Add the celeriac and carrots, and stir-fry for about 5 minutes.
  3. Add the stock and seasoning, and mix well.
  4. Cover the pan with a tight-fitting lid and slowly bring the soup to a boil. Reduce the heat and simmer for about 20 minutes.
  5. Transfer the soup to a blender and blend until smooth.


  • Add a splash of cream or coconut milk for a creamier soup.
  • Stir in some curry powder or cumin for a spicy twist.
  • Top with croutons or toasted nuts for added crunch.

Cooking Tips & Tricks

Be sure to peel the celeriac before chopping it, as the skin can be tough and fibrous.

- For a smoother soup, blend it in batches in a high-speed blender until it reaches your desired consistency.

- Adjust the seasoning to taste, adding more pepper or salt if needed.

Serving Suggestions

Serve the Celeriac and Carrot Soup hot, garnished with a dollop of sour cream or a sprinkle of fresh herbs.

Cooking Techniques

This soup is best made in a large, heavy-based pan to ensure even cooking and blending.

Ingredient Substitutions

If you can't find celeriac, you can substitute with celery stalks or parsnips.

- Use chicken or beef stock instead of vegetable stock for a different flavor profile.

Make Ahead Tips

Celeriac and Carrot Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the soup in individual bowls, garnished with a drizzle of olive oil and a sprinkle of fresh herbs.

Pairing Recommendations

This soup pairs well with a crusty baguette or a side salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Celeriac and Carrot Soup contains approximately 150 calories.


Celeriac and Carrot Soup is a low-carb dish, with approximately 20 grams of carbohydrates per serving.


This soup is low in fat, with only 5 grams of fat per serving.


Celeriac and Carrot Soup is a low-protein dish, with only 2 grams of protein per serving.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and fiber.


This recipe is free of common allergens such as nuts, dairy, and gluten.


Celeriac and Carrot Soup is a nutritious and low-calorie dish that is perfect for a light meal or snack.


Celeriac and Carrot Soup is a delicious and nutritious dish that is easy to make and perfect for a light meal or snack. Packed with vitamins and minerals, this soup is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I can't forget the first time I saw this recipe for Celeriac and Carrot Soup. It was a chilly autumn day, and I was visiting my dear friend Sarah in her cozy little cottage. Sarah was an amazing cook, and whenever I visited her, she would always whip up something delicious in her kitchen.

On that particular day, as I walked into her house, I was greeted by the warm aroma of soup simmering on the stove. Sarah smiled at me as she stirred the pot, and said, "I'm making my favorite soup today, Celeriac and Carrot Soup. Would you like to try some?"

I had never heard of such a soup before, but I was always eager to try new recipes. Sarah handed me a steaming bowl of the soup, and as soon as I took my first spoonful, I knew I had to learn how to make it myself.

The soup was a perfect blend of earthy celeriac, sweet carrots, and fragrant herbs. It was creamy and comforting, with a hint of warmth from the spices. I savored every spoonful, and when I had finished my bowl, I asked Sarah for the recipe.

She laughed and said, "Oh, this recipe has been passed down in my family for generations. I learned it from my grandmother, who learned it from her mother before her. It's a simple recipe, but it's one of my favorites."

Sarah handed me a worn and stained recipe card, written in elegant script. As I read through the ingredients and instructions, I could see the love and care that had gone into perfecting this recipe over the years.

I thanked Sarah for sharing the recipe with me, and I promised to make it for my family soon. As I left her house that day, I couldn't stop thinking about the delicious soup and the memories it brought back of cozy days spent with loved ones.

When I got home, I immediately set to work recreating the soup in my own kitchen. I peeled and chopped the celeriac and carrots, sautéed them in butter until they were soft and fragrant, and then simmered them in a rich broth until they were tender.

I added a sprinkle of fresh herbs and a dash of cream to finish off the soup, and when I took my first taste, it brought me back to that day at Sarah's house. The soup was just as delicious as I remembered, and I knew that it would become a new favorite in my own family.

Over the years, I have made Celeriac and Carrot Soup countless times, sharing it with friends and family alike. Each time I make it, I remember the first time I tried it at Sarah's house, and I am grateful for the recipe that has become a cherished part of my own culinary repertoire.

I may have learned this recipe from Sarah, but it has now become a part of my own cooking legacy. And as I pass it down to future generations, I know that it will continue to bring warmth and comfort to those who taste it, just as it has for me.


| Carrot Soup Recipes | Celeriac Recipes | Chicken Stock And Broth Recipes | Maltese Recipes | Maltese Soups | Onion Recipes | Vegetable Stock And Broth Recipes |

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