Something personal, The Chubby Girl's Kitchen
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Soup du jour: Cream of carrot and celery soup

The holidays have come and gone! To be honest, I’m still feeling stuffed, and mind, we didn’t even prepare a lot of food! For Christmas, we had roast chicken (followed Gordon Ramsay’s recipe for roast turkey…but as turkey is a good deal more costly in the Philippines, I made do with a large chicken), pasta (recipe to be shared one of these days), and soup.

For soup, traditionally we have a special kind of chicken macaroni soup every Christmas. This time, however, I wanted to try something new. To be honest, I was nervous about preparing this–as it would be my first time preparing it.

This soup recipe came from my late paternal aunt, who is the absolute queen (apart from my mum) of preparing good food. She shared this recipe to my older sister (do check out her blog), who made this soup quite often, but not too often as it to cease becoming a treat. When I was younger, I used to assist her in cooking and baking, and I would pretty dumb not to have picked up something. Thankfully, my memory didn’t fail me, and I am able to make this, on my own, with a bit of a twist!

Ladies and gentlemen, I give you the recipe of cream of carrot and celery with potato soup.

You’ll need:

1 large onion, chopped

2 tbsps butter or olive oil

2 tsps garlic powder (fresh garlic is fine if garlic powder is not available)

3 cups chicken broth*

six large carrots, peeled and chopped

six large potatoes, peeled and chopped

1 stalk celery, chopped (leaves not included)

1 cup cream

1/2 teaspoon salt

1/8 tsp ground pepper (optional)


  1. In a large, deep pot, saute onion, until slightly brown, then add garlic. Add 3 cups chicken broth.
  2. Add in the carrots, celery and potatoes. Cover and cook, stirring occasionally, for 30 minutes, until very tender.
  3. When the vegetables are tender, ladle the soup in batches into a blender or food processor. Blend until smooth. Pour soup back into the pot, and stir in cream. Cook over low heat for ten minutes, add salt and pepper.


*In this recipe, I used both chicken broth and broth cubes, so I dispensed with the salt and pepper.

If soup is too thick after cream has been added, just add water until desired consistency has been reached.


And that’s just it, folks! 🙂 Hope you enjoy the soup. If you guys tried it, please let me know how it turned out! 🙂


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