Carrot & Celery Root Soup with Lavender & Herbs de Provence



All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


This soup isn’t enormously different from my Carrot & Pumpkin Lavender Soup except that it uses celery root rather than pumpkin.   The celery root adds a creaminess to the soup that makes the cup of heavy cream I included very optional – without which (the cream) this soup is vegan & very light!   The culinary lavender I included is also probably optional but I do recommend buying some & experimenting with it.  It adds an olfactory sensation that is as soothing as the warm soup itself is.



Carrot & Celery Root Soup with Lavender & Herbs de Provence


2 lbs carrots – sliced

2 celery roots – peeled & cubed

1 large onion – diced

1 leek – sliced (white part only)

4 garlic cloves – chopped

5 TBS lavender

3 TBS olive oil

2 TBS herbs de Provence

1 cup dry white wine

1 cup heavy cream (optional)

2 TBS butter (or vegan option)

1 tsp nutmeg

1 tsp dry ginger

4 TBS sugar

Creme fraiche (as garnish) – optional

S&P to taste

Cheesecloth or other fine straining device




Boil 4 cups of water & add the lavender.  Remove from heat & allow to steep for at least 10 minutes.  Using cheesecloth – strain the lavender out & reserve the water.


Heat the olive oil in a large stock pot.  Saute the garlic, onion, leek & herbs de Provence a few minutes or until the onion is translucent.  Try not to brown them.  Add the white wine & bring to a boil.  Add the carrots & celery root & the lavender water.  Bring to a boil & reduce heat to medium & simmer until the carrots & celery root are soft (20 minutes or so – depending on the size of the cubes) – adding water if needed to keep the vegetables covered.  Add butter (if using) and the nutmeg, ginger & sugar.  Stir to dissolve the sugar & distribute the spices.


The soup is ready to be pureed.  You might want to let it cool a bit to avoid scalding yourself.   You can use an immersion blender or a traditional blender & puree the soup in batches.  Once it is creamy, return it to heat & add heavy cream (if using) and salt & pepper to taste.  Garnish with fresh cracked pepper or a dollop of creme fraiche.  Serve!



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