Delia Smith Carrot and Coriander Soup Recipe

This easy carrot and coriander soup is warm, creamy, and full of fresh flavor. Made with simple ingredients like carrots, onion, and fresh cilantro, it’s perfect for lunch or a light dinner. Blend it smooth and enjoy it with crusty bread or freeze it for later!

Ingredients Needed:

• 2 pounds whole carrots – peeled and chopped
• 1 yellow onion – diced
• 1 tablespoon minced garlic
• 2 tablespoons butter
• 6 cups vegetable broth
• 1 cup heavy cream – or fat-free half and half, see note
• 2-3 teaspoons salt – to taste
• cracked black pepper – to taste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• juice of ½ lemon – about 2 tablespoons
• large handful of fresh cilantro – roughly chopped

How To Make Carrot and Coriander Soup Recipe?

1. Melt the butter: In a large pot over medium heat, melt the butter until it’s fully melted and hot.
2. Cook the garlic, onion, and carrots: Add the garlic and stir for 2–3 minutes until it smells good. Then add the diced onion and chopped carrots. Stir and cook for a few more minutes.
3. Add broth and boil: Pour in the vegetable broth. Bring it to a boil, then continue boiling for 10–12 minutes until the carrots are soft and easy to mash.
4. Blend the soup: Carefully transfer everything to a blender and blend until smooth. You can also use a hand blender directly in the pot.
5. Add cream and spices: Pour the blended soup back into the pot. Stir in the heavy cream, salt, pepper, ground coriander, cumin, and lemon juice.
6. Finish and serve: Taste the soup and adjust the seasoning if needed. Stir in the chopped cilantro right before serving. Serve hot.

Recipe Tips:

• Cut carrots into small, even pieces: This helps them cook faster and blend smoother for a creamy texture.
• Use a high-powered blender: It makes the soup extra smooth. A hand blender works, but a jug blender gives better results.
• Add lemon juice at the end: Adding it after cooking keeps the flavor fresh and bright.
• Taste and adjust salt before serving: This soup can taste bland without enough salt, especially if using low-sodium broth.
• Use fresh cilantro, not dried: Fresh cilantro gives the best flavor and color. Add it at the end so it stays bright.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover carrot and coriander soup cool down to room temperature. Then, pour it into a sealed container and store it in the fridge for up to 4 days.
• Freeze: Let the soup cool fully, then pour it into freezer-safe containers. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and heat over low to medium heat. Stir often until it’s hot all the way through. Add a splash of broth or water if it’s too thick.

Nutrition Facts:

• Calories: 327 kcal
• Total Fat: 23 g
• Saturated Fat: 14 g
• Cholesterol: 82 mg
• Sodium: 2761 mg
• Potassium: 804 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 7 g
• Sugars: 14 g
• Protein: 4 g

Try More Delia Smith Recipes:

• Delia Smith Chicken Curry Recipe
• Delia Smith Chicken Basque Recipe

Delia Smith Carrot and Coriander Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

327

kcal

This easy carrot and coriander soup is warm, creamy, and full of fresh flavor. Made with simple ingredients like carrots, onion, and fresh cilantro, it’s perfect for lunch or a light dinner. Blend it smooth and enjoy it with crusty bread or freeze it for later!

Ingredients

• 2 pounds whole carrots – peeled and chopped

• 1 yellow onion – diced

• 1 tablespoon minced garlic

• 2 tablespoons butter

• 6 cups vegetable broth

• 1 cup heavy cream – or fat-free half and half, see note

• 2-3 teaspoons salt – to taste

• cracked black pepper – to taste

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• juice of ½ lemon – about 2 tablespoons

• large handful of fresh cilantro – roughly chopped

Directions

• Melt the butter: In a large pot over medium heat, melt the butter until it’s fully melted and hot.
• Cook the garlic, onion, and carrots: Add the garlic and stir for 2–3 minutes until it smells good. Then add the diced onion and chopped carrots. Stir and cook for a few more minutes.
• Add broth and boil: Pour in the vegetable broth. Bring it to a boil, then continue boiling for 10–12 minutes until the carrots are soft and easy to mash.
• Blend the soup: Carefully transfer everything to a blender and blend until smooth. You can also use a hand blender directly in the pot.
• Add cream and spices: Pour the blended soup back into the pot. Stir in the heavy cream, salt, pepper, ground coriander, cumin, and lemon juice.
• Finish and serve: Taste the soup and adjust the seasoning if needed. Stir in the chopped cilantro right before serving. Serve hot.

Notes

• Cut carrots into small, even pieces: This helps them cook faster and blend smoother for a creamy texture.
• Use a high-powered blender: It makes the soup extra smooth. A hand blender works, but a jug blender gives better results.
• Add lemon juice at the end: Adding it after cooking keeps the flavor fresh and bright.
• Taste and adjust salt before serving: This soup can taste bland without enough salt, especially if using low-sodium broth.
• Use fresh cilantro, not dried: Fresh cilantro gives the best flavor and color. Add it at the end so it stays bright.