This is a great way to use up a bunch of carrots or just to get your family to eat their veggies. You could easily replace the carrots for zucchini, cauliflower, broccoli of whatever veggies you have in the fridge.
In a soup pot over medium-high heat, pour the olive oil and when it's hot, add the onion and stir to coat. Let cook for about 2 minutes and then add the celery. Sprinkle 1/2 teaspoon salt over the vegetables, a few grinds of black pepper and stir to combine. Let vegetables saute until wilted, about 3-5 minutes, and then add the carrot coins. Stir well.
In a soup pot over medium-high heat, pour the olive oil and when it's hot, add the onion and stir to coat. Let cook for about 2 minutes and then add the celery. Sprinkle 1/2 teaspoon salt over the vegetables, a few grinds of black pepper and stir to combine. Let vegetables saute until wilted, about 3-5 minutes.
Add the carrot coins and stir well to coat.
Pour the vegetable broth and water in with the vegetables and stir. Once the soup boils, turn the heat to medium and simmer 30-40 minutes or until the carrots are soft.
Using a blender or an immersion blender, puree the soup and then pour it back into the pot. When ready to serve, reheat and taste. Add a little more salt, pepper and/or water or broth to thin the soup out, if necessary.
Pour soup into bowls, place a dollop of thick Greek yogurt in the center and garnish with fresh chives, a pinch of Maldon salt and more fresh pepper.