Celery and Carrot Soup recipe

2 servings

2 tablespoons extra virgin olive oil

1 small onion, minced

1 small carrot, peeled and thinly sliced

1 celery rib, thinly sliced

1/2 teaspoon dried tarragon

2 cups vegetable broth

1/2 cup dry white wine

Heat the oil in a medium saucepan over medium-high heat.

Saute onions until tender, approximately 5 minutes.

Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.

Stir in vegetable broth and wine, and bring to a boil.

Reduce to a simmer, and continue cooking 15 minutes longer.

Serve hot.