Celery and Carrot Soup
This carrot soup with celery and onion is a quick and simple recipe for a light-tasting dish that makes an excellent first course. The sautéed vegetables lend a warm, sweet taste.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion minced
- 1 small carrot peeled and thinly sliced
- 1 celery rib thinly sliced
- ½ teaspoon dried tarragon
- 2 cups vegetable broth
- ½ cup dry white wine
Instructions
- Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.
- Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.