This carrot celery soup with roasted chickpeas is a cozy, warming treat! The veggies and aromatics provide amazing flavors, and the roasted chickpeas add loads of texture. It’s a soup you’ll want to make on repeat.

A carrot and celery soup is simple, creamy and absolutely delicious as is, but what if I told you you can transform it into something really amazing?

Enter roasted chickpeas used as croutons! These little guys give the soup a crunchy texture and extra flavor while adding loads of fiber and protein.

To make soup with carrots and celery, you only need a handful of simple ingredients that you might already have on hand. I like to blend it all to make it super creamy, but you can leave it a bit chunkier if you prefer.

Why you’ll love this carrot celery soup

It’s creamy and crunchy at the same time — a real treat!
The carrot and celery make it mildly sweet, while the roasted chickpeas add a savory touch.
It tastes even better the next day, so it’s great for meal prep.

What goes into celery and carrot soup

Olive oil + plant-based butter — I love this combination as it offers the best creamy base for the soup. Feel free to use just olive oil if you like.

Red onions — Any type of onion would work, but I personally love how the extra sweetness of the red onion complements the carrots and celery.

Carrot + celery — Cut them into even smaller pieces so they cook quickly.

Coconut milk — This adds extra creaminess to the soup. If you’re not a fan, skip it or use your favorite plant-based cream instead.

Aromatics — A mix of garlic, fresh thyme and rosemary infuses the soup with so much flavor.

Chickpeas — Canned chickpeas are best here as all you have to do is drain and rinse them, then pat them dry and use in the oven or air fryer.

How to make soup with carrots and celery

Heat the olive oil in a large pot over medium heat and melt the butter in it. Add the red onions, carrots, and celery, sprinkle the salt, and stir well to cover the veggies in the buttery mix.

Place a lid on the pot and cook for 10 minutes over medium-low heat, stirring from time to time.

Meanwhile, preheat your oven to 400 degrees F (200 degrees C).

Once the veggies are softened, stir in the vegetable stock, coconut milk, garlic, and fresh herbs. Bring to a gentle boil, then place the lid back and simmer for 15-20 minutes.

While the soup simmers, toss the drained and rinsed chickpeas with olive oil, Italian seasoning, salt, and pepper. Spread them on a baking sheet and roast them in the oven or air fryer until they're golden and crispy (about 15-20 minutes).

When the soup is ready, turn off the heat and puree it until smooth with an immersion blender.

Adjust the seasoning to taste. Ladle the soup into bowls, top each one with roasted chickpeas, and serve immediately.

Variations

A squeeze of lemon juice can add extra brightness to your celery and carrot soup.
Experiment with flavors by adding cumin, coriander, cinnamon, or harissa paste while cooking the vegetables.
Swap out some of the carrots for sweet potato for extra sweetness and a boost of nutrients.

Recipe notes and tips

If you don’t have an immersion blender, you can use a regular blender. Just be careful when blending hot liquids. Work in batches if needed and leave the lid slightly open for steam to escape.
This soup is hearty on its own, but a crusty slice of bread is always welcome for dipping.
This soup tastes fantastic the next day, so making a big batch is a win-win.

Leftovers and storage

Allow the soup to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
Gently warm the soup over medium-low heat on the stovetop, stirring occasionally until heated through.
Freeze the soup in individual portions or a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you liked this carrot and celery soup, you might also like some of my other easy vegan soup recipes:

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