Made by Véronique
Published at 2015-04-03, this recipe is for 6 persons and takes 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Start by washing the celery stalks, carrots and pepper. Prepare 2.5 litres of chicken stock. Use a vegetable peeler to peel the carrots, then cut them into thin slices.
You can slice the carrots with a chef's knife or a mandolin. Repeat the above step for the celery stalks, and dice the 2 onions.
Thinly slice the garlic cloves and finely dice the green pepper.
Heat a large saucepan and add some olive oil. Add the diced onions along with the garlic. Sauté for 2-3 minutes, then add the sliced carrots.
Stir, and add the celery and green pepper once the carrots have softened. Sauté for 3 minutes. Pour 2.5 litres of chicken stock into the pan and add 2 bay leaves.
Optionally, add a sliced red chilli. Let the soup simmer for 30 minutes, then remove the bay leaves. Enjoy your homemade carrot soup!
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