In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft.

Next, incorporate 3 minced garlic cloves into the pot. Sauté for an additional 2 minutes, allowing the garlic to release its fragrant aroma while stirring continuously.

Add 2 diced carrots and 2 chopped celery stalks to the pot. Cook the mixture for about 5 minutes, stirring occasionally until the vegetables begin to soften.

Carefully pour in 4 cups of vegetable stock, stirring to combine all ingredients. Bring the mixture to a gentle simmer, then reduce to low and cover the pot for another 5 minutes.

Once the vegetables are tender, remove the pot from the heat. Use an immersion blender to purée the soup to your desired consistency.

Ladle your warm Carrot and Celery Soup into bowls and garnish with freshly chopped celery greens or parsley. Serve hot.