Celery Soup (Turmeric Carrot Celery Soup) Recipe

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

🕐 Preparation: 5 min. 🕐 Cooking: 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

Instructions:

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.
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.
Put 1 tablespoon of flour on the roasted onions and turn them for 3-4 turns until the smell comes out.
Put the celery and carrots in the pot and turn them together 1-2 turns. Add 1 pinch of salt at this stage.
If you are going to use root turmeric, chop 1/2 finger peeled turmeric root and fry it together with the onions.
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.
Remove the bay leaf from the soup and blend all the ingredients with a hand blender until smooth.
Wash the dill and chop finely. Serve your soup hot, garnished with chopped dill. Enjoy your meal!

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