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Carrot and Celery Soup

This fresh soup is perfect for spring cleansing! Learn more about eating for spring in this article by our resident Ayurvedic practitioner, Lisa Scarborough.

Photo by Nataliya Vaitkevich



  • 2-3 tbsp ghee

  • 1tsp ajwain seeds

  • 1tbsp chopped ginger

  • 1tsp chopped turmeric

  • 1⁄2 white onion, thinly sliced

  • 1tsp chopped garlic

  • 2-3 medium carrots, roughly chopped

  • 6 celery stalks, roughly chopped

  • 3-4 cups water or veg broth

  • salt, to taste


  1. Heat the ghee in a medium saucepan until hot, then add the ajwain seeds and saute until fragrant, about 1 min.

  2. Add the chopped ginger & turmeric and stir for another minute before adding the onion

  3. Continue to cook the onion until very soft and golden, then add the garlic, carrots and celery and stir til they start to sweat

  4. Add 3 cups of water or broth to start and a pinch of salt, bring to a boil then reduce to a simmer for thirty minutes

  5. Add another cup of water if needed and leave on the stove on a low simmer until almost ready to serve

  6. Use a stick blender to blend to desired consistency. I like mine smooth but you may like some chunky veggies.


This can be served over rice or quinoa for a more hearty option. Or sprinkle with sunflower

seeds and serve with a slice of sourdough bread with ghee. This recipe works great in an

instant pot for soup in 4 minutes!

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