Mary Berry Carrot And Coriander Soup​ Recipe

This creamy Mary Berry Carrot And Coriander Soup is made with fresh carrots, onions, ground coriander, vegetable stock, and a hint of milk. This recipe creates a velvety, warming, and slightly spicy bowl of soup that is perfect as a light lunch or a comforting starter. It is an ideal dish for a chilly autumn day and serves enough for 4 to 6 people.

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Mary Berry Carrot And Coriander Soup Ingredients

• 1 large onion, peeled and chopped
• 1 lb (450g) carrots, peeled and sliced
• 1 clove garlic, crushed
• 1 tsp ground coriander
• 2.5 cups (600ml) vegetable stock (or chicken stock)
• 2 tbsp vegetable oil or butter
• Salt and black pepper to taste
• For the Garnish/Finish:
• A bunch of fresh coriander (cilantro), chopped
• A swirl of heavy cream or milk (optional)

How To Make Mary Berry Carrot And Coriander Soup

1. Sauté the vegetables: Heat the oil or butter in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until it is soft but not browned. Add the crushed garlic and sliced carrots, stirring well to coat them in the butter.
2. Add the spice: Sprinkle the ground coriander over the vegetables. Cook for 1 minute, stirring constantly, to release the aromatic oils from the spice.
3. Simmer the soup: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pan with a lid, and let it simmer for about 20 minutes, or until the carrots are completely tender.
4. Blend until smooth: Remove the pan from the heat. Use an immersion blender (stick blender) to purée the soup directly in the pot until it is smooth and creamy. If you are using a standard countertop blender, let the soup cool slightly before transferring it in batches.
5. Season and finish: Stir in the chopped fresh coriander. Taste the soup and season with salt and black pepper as needed. If the soup is too thick, you can thin it out with a little milk or extra stock.
6. Serve: Ladle the hot soup into bowls. Garnish with a swirl of cream or a few extra coriander leaves if desired.

Recipe Tips

• Sweat the Onions: Take your time cooking the onions gently. This process, known as “sweating,” brings out the natural sweetness of the onion without burning it, which balances the earthy carrots.
• Don’t Overcook the Coriander: When you add the ground coriander, only cook it for a minute. If you cook it too long before adding the liquid, the spice can burn and turn bitter.
• Check Carrot Tenderness: Make sure the carrots are very soft before blending. If they are still hard, your soup will have a grainy texture instead of being silky smooth.
• Cool Before Blending: If using a jug blender, never fill it to the top with boiling hot soup. The steam can cause the lid to pop off. Let it cool slightly or blend in small batches.

What To Serve Carrot And Coriander Soup

This soup is light yet flavorful, making it easy to pair with crusty breads. Serve it with a warm baguette, garlic bread, or cheese scones for dipping. For a lighter meal, pair it with a simple green salad with a vinaigrette dressing. If you want to make it a full dinner, serve the soup as a starter before a roast chicken or a savory quiche. A grilled cheese sandwich is also a classic and comforting partner for this soup.

How To Store Carrot And Coriander Soup Leftovers

• Refrigerate: Allow the soup to cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: This soup freezes very well. Place the cooled soup in a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and warm it gently on the stove. You may need to add a splash of water if it has thickened.

Mary Berry Carrot And Coriander Soup Nutrition Facts

Serving Size: 1 bowl (approx. 250g)

• Calories: 145 kcal
• Total Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 450mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 3g

Frequently Asked Questions

• Can I use fresh coriander stalks? Yes, you can. The stalks hold a lot of flavor. Chop them finely and add them to the pan when you add the garlic and ground coriander to cook them down. Save the leaves for the end.
• Is this soup vegan? Yes, if you use vegetable oil instead of butter and vegetable stock instead of chicken stock. Also, skip the optional swirl of dairy cream at the end or use a plant-based alternative like coconut milk.
• Can I add potatoes to thicken it? Yes. If you prefer a much thicker and heartier soup, peel and chop one medium potato and add it to the pot at the same time as the carrots. The starch from the potato will naturally thicken the liquid when blended.

Try More Recipes:

• Mary Berry Broccoli And Stilton Soup​ Recipe
• Mary Berry​ Celeriac Soup Recipe
• Mary Berry Roasted Butternut Squash Soup​ Recipe