Carrot and coriander soup by Mary Berry

Mary Berry’s Carrot and Coriander Soup offers a vibrant splash of colour and a smooth, creamy texture. The naturally sweet carrots and the lively, citrusy aroma of fresh coriander combine beautifully, creating a comforting and refreshing soup that’s ideal for chilly days or a wholesome lunch.

This soup scores a Nutri-Score B, reflecting its healthy, low-fat ingredients rich in dietary fibre and natural vitamins. It delivers balanced nutrition with natural sweetness from carrots and freshness from coriander, making it a nourishing and light starter or lunch option.

Method

1. Soften onions and garlic: Heat 1 tbsp of butter or olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for about 5 minutes, stirring often, until soft and translucent. Toss in crushed garlic and cook for another minute to release its flavour.
2. Add coriander and carrots: Sprinkle in 1½ tsp of ground coriander, stirring well to awaken its fragrant aroma. Add the sliced carrots and coat them evenly in this warm, spiced mix.
3. Add stock and simmer: Pour in 1 litre of vegetable or chicken stock, bring to a boil, then lower the heat to let it gently simmer. Keep it uncovered and cook for around 20 minutes, or until the carrots are tender and soft.
4. Blend to smoothness: Take the pot off the heat. Use a hand blender directly in the saucepan or pour the soup into a blender in batches. Blend until silky smooth. If the soup feels too thick, just add a little more stock to loosen it.
5. Stir in fresh coriander: Add a small bunch of fresh coriander leaves and briefly blend again, keeping some flecks for that lovely fresh burst. Season with salt and pepper to your taste.
6. Serve warm: Ladle the soup into bowls. If you like, add a swirl of cream or scatter a few fresh coriander leaves on top. Serve alongside warm, crusty bread or buttered toast for a satisfying meal.

What can you serve with Carrot and Coriander Soup

1. Warm crusty bread: Ideal for dipping and soaking up every comforting drop of the soup.
2. Cheese toasties: Adds a crunchy, rich counterpoint to the smooth, fragrant soup.
3. Fresh green salad: A crisp, light contrast to the creamy texture and herbal flavours.
4. Roasted chickpeas: Sprinkle on top for a satisfying crunch and protein boost.
5. Garlic bread: Complements and enhances the warm, comforting nature of the soup.

FAQs for Mary Berry’s Carrot and Coriander Soup

• How do you make Mary Berry’s carrot and coriander soup smooth? Blend the soup while it’s warm using a hand blender or jug blender, adjusting with hot stock or water if too thick. For extra smoothness, strain through a fine sieve.
• When should you add coriander to carrot and coriander soup? Add ground coriander early while cooking onions to release aroma; add fresh coriander at the end to preserve its flavour and colour.
• How do you fix carrot and coriander soup that’s too thin or too thick? Simmer longer if too thin to thicken; add stock, milk, or cream if too thick until just right.
• Can you freeze carrot and coriander soup? Yes, cool completely then freeze in airtight containers up to 2 months. Thaw overnight and warm gently, adding stock if needed.
• What does ground coriander add to the soup? It brings a warm, citrusy spiced flavour that enhances the sweetness of the carrots.

Nutri-score Health Check

This carrot and coriander soup recipe rates a Nutri-Score B, marking it as a healthy choice:

Positive Factors

• Carrots rich in fibre and vitamin A
• Fresh coriander leaves add antioxidants and freshness
• Low fat content with option to use olive oil
• Minimal added salt

Negative Factors

• Optional single cream adds fat and calories
• Use of chicken stock rather than vegetable can add more sodium (optional)

This score is automatically calculated based on the ingredients and serves as a guide to help you enjoy this nourishing soup with confidence.