1. Finely chop 1 onion. Grate 4 cloves garlic and 1 inch piece of ginger.

2. Heat 1 teaspoon olive oil and ½ teaspoon butter in a large pot. Sauté 1 bay leaf and diced onions on medium-low heat. After a couple of minutes, add in grated ginger and garlic. Sauté for a few minutes.

3. Add 2 diced carrots and 2 cups diced celery. Stir for about 5 minutes.

4. Add 1½ teaspoons Italian seasoning and ¼ teaspoon red chili flakes. Add 2 cups of water and 3 cups low sodium vegetable or chicken stock or water.

5. Cover the pot and bring it to a boil on medium-high heat. Once it starts boiling, reduce the heat and simmer for 10 minutes or until the vegetables are soft.

6. Scoop out 2 cups of the soup. Cool and blend in a high speed blender or food processor.

7. Add the blended soup back to the pot and simmer for 5 minutes. Turn off the flame.

8. Add 2 tablespoons lemon juice and ½ teaspoon black pepper. Add salt if required. Pick out and discard the bay leaf.

9. Brush a large pan with olive oil. Place a few fresh celery leaves flat on the pan. Fry on low flame, flipping after a few minutes, until crisp.

10. Serve the carrot and celery soup in individual portions. Garnish with fried celery leaves and more fresh herbs.