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
- 0.5 teaspoons dried tarragon
- 2 cups vegetable broth
- 0.5 cups dry white wine
Instructions
-
1
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.
-
2
Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.
Nutrition Facts
Per serving
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