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Cast Iron Curried Lamb Shanks
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Carrot and Celery Seed Soup

Dear Soup Lovers,

I have news.  It’s very, very good news.  I made soup today.  I am really a soup girl at heart, and I’ve been waiting – somewhat impatiently – for Fall to arrive.  The weather here in Seattle continues to be glorious – 75°, sunny and altogether looking just like summer.  It is most certainly not looking the least bit like Fall.  That’s not entirely true – the trees are changing into their brightly colored jackets at quite a clip, but the weather is just summer through and through, once it warms up after the early morning chill, that is.  I am not complaining.  I am predicting with a fair amount of certainty that there will be plenty of time for soup this winter in the Pacific Northwest.  So I’ll mark today up as a practice run – a prelude, if you will, to several months of soupfulness.

I have made hundreds of different soups in my time, and wrote the recipe down exactly never.  Which means I’ve not been able to recreate even the most delicious of them twice.  It never really mattered before, although sometimes I would curse under my breath when I recalled a particularly tasty offering and couldn’t remember, for the life of me, what I’d put in it to make it so.

Today, I made soup.  And, because of you, I wrote the recipe down.  People!  I WROTE THE RECIPE DOWN!!!!Carrot and Celery Seed Soup

Because I want you to try this soup and love it as much as I do.

After all that excitement, capitalization, FOUR exclamation points, andtwo bowls full of soup, I think I need to lie on the couch for a minute.

PS. Not only is this soup the most fantastic color, it is also delicious.  I would totally take this to work for lunch and eat it cold, too.

Carrot & Celery Seed Soup
Author: Carrie Brown |
Prep time:
Cook time:
Total time:
Serves: 4
  • 3 cups / 1 1/2 pints chicken or clear vegetable stock
  • 2 lb / 900g baby carrots, or carrots cut into chunks
  • Lemon pepper
  • Sea salt
  • 1/4 tsp celery seed (Do not guess on this, celery seed is VERY strong and you could easily ruin the soup if you overdo it)
  • 1/4 cup / 2 fl oz. butter
  • 1/2 cup / 4 fl oz. Greek or 2% Greek yoghurt (NON-FAT WILL NOT WORK!)
  1. Place chicken stock in a pan with the carrots, and cook until the carrots are just tender.
  2. Carefully transfer the stock and carrots to a blender. I use a ladle for the carrots and then pour the stock in.
  3. Add the lemon pepper, salt, celery seed and butter.
  4. Blend on high until completely smooth. (A Vitamix or similar will produce a silky-smooth soup, which I highly recommend.)
  5. Add the yoghurt and blend on low until it is incorporated.
  6. At this stage the soup is very thick. If you prefer a thinner soup, add another cup of chicken stock and blend just enough to mix thoroughly.

Carrot and Celery Seed Soup

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  • Lori BorensteinI can’t wait to try this!. carrie – bring on more sane-soups!ReplyCancel

    • carrieHi Lori – I have major SANE soupy plans now it’s Fall! Enjoy :-) THANK YOU for your support.ReplyCancel

  • Lori BorensteinCarrie, I made the soup tonight. OMG OMG it’s amazing. It has a similar sweetness as roasted sweet potatoes; I could eat it for dessert! FYI – I didn’t have 2% yogurt SO, I used 1/4 c nonfat greak yogurt and 1/4 c full-fat sour cream. Worked perfect :-)

    I can’t wait for more SANE Fall soups.ReplyCancel

    • carrieYAY!!! Glad the non-fat greek worked if paired with sour cream. There needs to be some fat to stop the yoghurt curdling when heated. THRILLED that you loved it :-) More soupiness up soon!ReplyCancel

  • ColleenOMG this was A-MAZING. Had it for dinner with friends over, with a Costco roasted chicken and a broccoli salad. Chicken was good, broccoli salad was ok, but the soup was the star of the evening! EVERYONE loved it, from us grown-ups all the way on down to my 15-month-old daughter, who is just learning to be picky about food. But she wasn’t picky about this… she scarfed it down, one baby-spoonful at a time!ReplyCancel

  • carrieLove, love, love Colleen!!ReplyCancel

  • byobgLooks delicious! I make a very similar soup, except that I don’t use yogurt; but I use homemade slow-cooked VERY rich chicken stock, which (even de-fatted) gives a nice creaminess to the final pureed soup.

    The celery seed is a great idea – I use actual celery in mine, but this makes me want to try replacing some of it with celery seed.

    Yay fall!ReplyCancel

    • carrieYay Fall! Oooh I live the sound of that chicken stock! Let me know how you like the celery seed. THanks for swinging by and leaving a note :-)ReplyCancel

  • StaceyNever made soup in my entire life so this was huge. Omg !!! So easy, tasty and filling. I did add 1 large onion and 2 garlic cloves slightly browned in coconut oil. Separated in 2 cup serving sealable bowls to eat at work throughout the week. Thank you so much for this recipe , a Fall season must have !ReplyCancel

  • allisolThis is a first! I made soup! Everyone is right, it is GOOD. I love how creamy it is, and how it has a hint of carrot but not too strong. I appreciate the hints on what NOT to do, Carrie. I had non fat greek yogurt and would have used it if not for your specific instructions.

    I learned that my blender sucks. Initially the carrots didn’t all fit but once I started blending it made some more room.

    Can I freeze some of this, do you think? My family is not a fan so it’s all me.

    The downside of this is that it’d be GREAT with some piping hot sourdough bread and butter. Sigh. But it’ll be great as a pre-dinner dish. When I lived abroad we had soup before dinner every night and I loved it. Might have to bring that back. Can’t wait to try another one of your recipes, you are 2 for 2 with me.ReplyCancel

  • carrieStacey – LOVE IT!
    Allison – condolences on your blender. This is why we keep advcating the Vitamix – it will change your life, and your soups and smoothies. Make gallons and freeze away! PS. I am working on bread alternatives for soup dunking, I am so with you on that – stay tuned :-)ReplyCancel

  • Joanne BrownThis was absolutely delicious! I’m no Martha Stewart so I was thrilled at how easy it was as well. Already told three friends about this :-) Someone suggested I could do it with the butternut squash cubes from Trader Joe’s. I think that will be my next quest and will substitute nutmeg for the celery seed. Oh Mother Nature, go ahead, bring on those rainy days and “I” will make SANE soup!!ReplyCancel

  • SylviaHi Carrie,
    I have just recently discovered the “Smarter Science of Slim” podcasts you do with Jonathon Bailor which prompted me to check out your site. Thank you both so much for all the information and explanations you provide each week and thank you, Carrie, for the amazing recipes. It’s great to know that eating to lose weight doesn’t have to be boring! Keep ’em coming Carrie!!!ReplyCancel

    • carrieYou are so welcome, Sylvia. Jonathan loves sharing the science and I love whipping up tasty new things for you to eat! THANK YOU for taking time to swing by :-)ReplyCancel

  • SylviaI made this soup tonight and it was an outstanding success! I had to improvise a little as I didn’t have any lemon pepper or celery seeds, so I substituted cracked pepper with finely grated lemon rind and 1stick of celery……YUMMM!!!
    Thanks Carrie!ReplyCancel

  • Leek and Cauliflower Soup » Carrie Brown | Marmalade and Mileposts[…] less expensive, after all, and doesn’t require wrapping.  The other day, upon posting this fantastically orange soup, my little blogette nearly exploded.  Who knew Carrot Soup would – or could – get […]ReplyCancel

  • Dave SHi there,
    How much lemon pepper and salt??


  • carrieHi Dave – thanks for swinging by. Where I suggest pepper and slat with no quantity start with a little bit and add to taste. Hope that helps!ReplyCancel

  • teilzeitDAUwhile i’m waiting for your SANE soup book to arrive (so excited!) i guess i’ll pass the time making some of the recipes from your blog:) and since i bought a 3 lb bag of carrots yesterday, i guess it’ll be this carrot soup tonight :) yayReplyCancel

  • MichelleI love this soup! I’ve made it multiple times. I wonder though, how many NSV servings is one cup? Thanks so much!!ReplyCancel

  • Leek and Cauliflower Soup » Carrie Brown | Life in the SANE lane[…] less expensive, after all, and doesn’t require wrapping.  The other day, upon posting this fantastically orange soup, my little blogette nearly exploded.  Who knew Carrot Soup would – or could – get […]ReplyCancel

  • IrvingThank you for the recipe, it was yummy!
    Looking forward to more of your recipes and more podcasts with you and Jonathan.ReplyCancel

  • MeganI love this recipe! The consistency is a bit baby-foodish for me so I throw in chicken, steamed broccoli and cauliflower. Makes a great meal and you only need one bowl. :)ReplyCancel

  • V HeroldThis was so good. Even the picky eater in the household, who doesn’t like a lot of flavors and textures, said he’d eat it if I made it again.ReplyCancel

  • DeeI didn’t think carrots were on the “go” list for Keto. Is that misinformation or is this more of a “low carb” recipe vs a Keto recipe? Thanks for your help! Looks amazing!ReplyCancel