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CARROT-AND-CORIANDER-SOUP-RECIPE

Mary Berry Carrot and Coriander Soup

Mary Berry's carrot and coriander soup is vibrant, warming, and made from simple ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Soup
Cuisine: British
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 large onion roughly chopped
  • 2 celery sticks roughly chopped
  • 2 garlic cloves crushed
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground ginger
  • 1 kg carrots peeled and roughly chopped
  • 1.2 litres vegetable or chicken stock
  • Juice of ½ orange optional
  • Salt and freshly ground black pepper
  • Large bunch of fresh coriander leaves and stalks roughly chopped
  • To Serve:
  • Natural yoghurt or crème fraîche
  • Extra fresh coriander leaves
  • Extra virgin olive oil
  • Crusty bread or flatbread

Method
 

  1. Melt butter with olive oil in a large pan over medium heat. Cook onion and celery for 8–10 minutes until softened. Add garlic, cook 1 minute.
  2. Add ground coriander, cumin, and ginger. Stir for 1–2 minutes to bloom the spices in the butter.
  3. Add carrots, stir to coat. Pour in stock and bring to the boil. Reduce to a gentle simmer, cover, and cook 20–25 minutes until carrots are completely tender.
  4. Remove from heat. Add fresh coriander — leaves and stalks. Blend until completely smooth. Add orange juice if using.
  5. Return to hob, warm through gently. Taste and season generously with salt and pepper.
  6. Ladle into warm bowls. Swirl over yoghurt, scatter coriander leaves, drizzle with olive oil. Serve with bread.

Notes

Use the freshest, sweetest carrots you can find — they determine the colour and flavour of the soup.
Cook the spices in butter for 1–2 minutes before adding any liquid — this is essential for depth of flavour.
Add fresh coriander before blending, not just as a garnish, for flavour throughout the soup.
Use both stalks and leaves of fresh coriander — the stalks are packed with flavour.
Season generously — sweet vegetable soups need more seasoning than you might expect.
Freezes extremely well for up to 3 months.
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