This vibrant Mary Berry Carrot and Coriander Soup Recipe is made with sweet garden carrots, aromatic roasted coriander seeds, and a splash of fresh orange juice. Simmered until tender and blended to a silky orange puree, it offers a refreshing, zesty flavor profile that feels both cleansing and comforting. It is the perfect light lunch to brighten up a grey day or start a dinner party with a pop of color.
Mary Berry Carrot and Coriander Soup Ingredients
The Vegetable Base:
- 450g (1 lb) Carrots: Peeled and chopped into chunks. Carrots provide the natural sweetness and vibrant color.
- 1 large Onion: Chopped roughly.
- 1 clove Garlic: Crushed.
- 1 Potato (approx. 225g): Peeled and diced. The starch thickens the soup without needing cream.
- 40g (1 ½ oz) Butter: For sweating the vegetables.
The Flavor & Liquid:
- 1 tsp Coriander Seeds: Roasted and crushed. This is the secret to the depth of flavor—powdered coriander pales in comparison.
- 1.2 litres (2 pints) Chicken or Vegetable Stock: A savory foundation.
- 1 tbsp Fresh Coriander: Chopped, for garnish.
- 150ml (5 fl oz) Milk: (Optional) For a creamy finish.
- 1-2 tbsp Fresh Orange Juice: Adds a hidden acidity that highlights the carrots.
How To Make Mary Berry Carrot and Coriander Soup
- Toast the Seeds: Place the coriander seeds in a dry frying pan over medium heat. Toast them for 1–2 minutes until they smell fragrant and nutty. Crush them finely using a pestle and mortar.
- Sweat the Vegetables: Melt the butter in a large saucepan. Add the chopped onion, garlic, and crushed coriander seeds. Cover and cook gently for 5 minutes until the onion is soft. Add the carrots and potato, stir well to coat, cover again, and sweat for another 10 minutes. This releases the sweetness.
- Simmer: Pour in the hot stock. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes, or until the carrots and potatoes are completely tender.
- Blend: Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor. Blitz until completely smooth and velvety.
- Finish: Return the puree to the clean pan. Stir in the milk (if using) and the fresh orange juice. Reheat gently. Taste and season with salt and pepper.
- Serve: Ladle into warmed bowls. Garnish with a swirl of cream or yogurt and a sprinkling of chopped fresh coriander leaves.
Recipe Tips
- Orange Juice Secret: Don’t skip the orange juice! It sounds odd, but the citric acid brightens the earthy carrots and bridges the gap between the vegetable and the floral coriander spice.
- Fresh vs. Dried: While you can use ground coriander, toasting whole seeds provides a citrusy, complex flavor that defines this soup. If using ground, add it with the onions but be careful not to burn it.
- Texture: The potato makes this soup thick naturally. If you prefer a thinner soup, omit the potato and reduce the stock slightly, or just add more stock at the end.
- Sweetness: If your carrots are old and woody, add a teaspoon of sugar during the sweating stage to mimic the sweetness of young carrots.
What To Serve With Carrot and Coriander Soup
- Seeded Bread: A granary loaf complements the rustic nature of the soup.
- Cheddar Cheese: Sharp cheddar on the side provides a savory contrast.
- Croutons: Homemade garlic croutons add necessary crunch.
- Sour Cream: A dollop on top cools the warm spices.
How To Store Carrot and Coriander Soup
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm on the stove. If it has thickened, add a splash of water.
- Freeze: This soup freezes perfectly for up to 3 months. Thaw overnight in the fridge.
Mary Berry Carrot and Coriander Soup Nutrition Facts
- Calories: 160 kcal
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g
- Vitamin A: 400% DV
Nutrition information is estimated per serving.
FAQs
Can I use ground coriander?
Yes, use 1 teaspoon of ground coriander, but add it towards the end of the onion frying time so it doesn’t become bitter.
Is this soup spicy?
No, coriander is aromatic and citrusy, not hot like chili. It is very mild and family-friendly.
Can I use cilantro?
“Fresh coriander” is the British term for cilantro leaves. Yes, use the fresh leaves for garnish, but the soup flavor comes from the dried seeds.
Try More Recipes:
- Mary Berry Celeriac Soup Recipe
- Mary Berry Roasted Butternut Squash Soup Recipe
- Mary Berry Pumpkin Soup Recipe
Mary Berry Carrot and Coriander Soup Recipe
Description
A vibrant, zesty soup combining sweet carrots with toasted coriander seeds and a hint of orange.
Ingredients
Instructions
- Toast and crush coriander seeds.
- Sweat onion, seeds, carrots, and potato in butter (15 mins).
- Add stock; simmer 20 mins until tender.
- Blend until smooth.
- Stir in orange juice and milk (optional).
- Reheat and serve with fresh coriander.
Notes
- Toasted seeds offer superior flavor to powder.
- Orange juice brightens the vegetable sweetness.
- Potato acts as a creamy thickener.
- Freezes well for meal prep.
Mary Berry Carrot and Coriander Soup Recipe
