Celery Soup (Turmeric Carrot Celery Soup) Recipe

Celery Soup

Turmeric, which has strong anti-inflammatory and antioxidant properties, is also frequently used in Ayurveda, a traditional treatment method in India. All individuals who do not have any health problems can strengthen their immune systems and overcome infectious diseases more easily by consuming 1-2 spoons of turmeric daily. On the other hand, this vegetable soup made by adding celery and carrots and turmeric, which is a healthy duo, is a very good alternative for vegan and vegetarian menus. Enjoy your meal!

Ingredients:

For: 4 People
Prep: 5 Min
Cook: 30 Min
Celery (Medium size) 1   Qty
Carrot (Medium size) 2   Qty
Dry Onion (Medium size) 2   Qty
Bay Leaf 1   Qty
Olive Oil 1   Tbsp
Butter 2   Tbsp
Flour 1   Rounded Tbsp
Turmeric 1   Half Tbsp
Black Pepper 1   Tsp
Salt 1   Tsp
Dill 1/2   Bunch
Lemon 1/2   Qty

Steps:

  1. Peel the celery and chop it coarsely. Soak the celery in 5-6 glasses of cold water with the juice of 1/2 lemon and 1 teaspoon of salt added so that it does not turn brown.
  2. Peel the carrots and dice them. Peel the onion and finely chop it. Take butter and oil in a pan and fry the onions until they turn pink.
  3. Put 1 tablespoon of flour on the roasted onions and turn them for 3-4 turns until the smell comes out.
  4. Put the celery and carrots in the pot and turn them together 1-2 turns. Add 1 pinch of salt at this stage.
  5. If you are going to use root turmeric, chop 1/2 finger peeled turmeric root and fry it together with the onions.
  6. Add 5-6 glasses of hot water (meat or chicken stock if available) to the roasted vegetables and mix. When it starts to boil, turn it off on low heat. Add turmeric powder, 1 bay leaf (whole) and black pepper, cook until the vegetables are soft and remove from the heat.
  7. Remove the bay leaf from the soup and blend all the ingredients with a hand blender until smooth.
  8. Wash the dill and chop finely. Serve your soup hot, garnished with chopped dill. Enjoy your meal!

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