Delia’s Carrot and Coriander Soup is a classic, wholesome dish that is perfect for a light lunch or as a starter for dinner. With its vibrant orange color, the sweetness of the carrots, and the fragrant touch of coriander, this soup is both nourishing and flavorful. It’s simple to make, requires just a few ingredients, and offers a delicious balance of earthy and fresh flavors. This recipe is a great way to use up extra carrots and can be enjoyed year-round, whether warm in winter or chilled in summer.
What is Delia Smith Carrot and Coriander Soup?
Delia’s Carrot and Coriander Soup is a comforting and healthy dish made by blending sautéed carrots, onions, and fresh coriander with vegetable stock. The soup is finished with a touch of cream, bringing richness to the light, fragrant flavors of coriander. The sweetness of the carrots pairs beautifully with the fresh, slightly citrusy taste of coriander, making it a deliciously well-rounded soup that’s perfect for any meal.
Other Popular Recipes
- Jamie Oliver Broccoli And Stilton Soup
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Why You Should Try This Recipe
- Simple and quick: Requires just a few ingredients and is ready in under an hour.
- Healthy and light: Low in calories, packed with vitamins from the carrots, and full of flavor.
- Budget-friendly: Uses basic ingredients that are easily accessible and inexpensive.
- Customizable: Can be adjusted to taste, with options to add extra herbs or a touch of heat.
- Perfect for any season: Enjoy it warm in the colder months or chilled as a refreshing summer soup.
- Great for meal prep: It stores well and can be made ahead for easy lunches or dinners.
Ingredients Needed to Make Delia Smith Carrot and Coriander Soup
- Carrots (500g / 1 lb): Peeled and sliced, they form the sweet base of the soup.
- Onion (1 large): Finely chopped to add sweetness and depth.
- Fresh coriander (a handful): Chopped to bring a bright, citrusy flavor.
- Vegetable stock (1 liter / 4 cups): Provides the liquid base and enhances the flavor.
- Ground coriander (1 tsp): Adds a slightly earthy, peppery note.
- Butter (2 tbsp): Used to sauté the vegetables for added richness.
- Salt and pepper: To taste, for seasoning.
- Single cream (optional, 100ml / ⅓ cup): For a rich, velvety finish.
Equipment
- Large pot
- Blender or immersion blender
- Knife and chopping board
- Wooden spoon
- Measuring cups and spoons
Instructions to Make Delia Smith Carrot and Coriander Soup
- Sauté the onions: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
- Add the carrots: Stir in the sliced carrots, cooking for another 5 minutes to allow them to soften slightly.
- Add the ground coriander: Sprinkle in the ground coriander and stir for 1-2 minutes to release its aroma.
- Pour in the stock: Add the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for 20-25 minutes, or until the carrots are tender.
- Blend the soup: Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
- Add fresh coriander: Stir in the freshly chopped coriander and season with salt and pepper to taste. If using cream, stir it in now for added richness.
- Serve: Ladle the soup into bowls and garnish with a sprig of fresh coriander or a swirl of cream if desired.
What Goes Well With Delia Smith Carrot and Coriander Soup
- Crusty bread: Serve with warm, crusty bread or rolls for dipping into the soup.
- Garlic croutons: Add texture and flavor by topping the soup with homemade garlic croutons.
- Grilled cheese: A classic pairing, offering a rich, cheesy complement to the light soup.
- Green salad: A fresh, crisp salad works perfectly as a side dish.
- Yogurt: A spoonful of yogurt adds a tangy contrast to the sweet, creamy soup.
- Chili flakes: Sprinkle with a pinch of chili flakes for a bit of heat and spice.
Expert Tips for Making the Best Delia Smith Carrot and Coriander Soup
- Use fresh carrots: Fresh, young carrots have the sweetest flavor, which is ideal for this soup.
- Blend until smooth: For a silky-smooth texture, blend the soup thoroughly. If you prefer some texture, you can blend only half of the soup and leave the rest chunky.
- Don’t skip the ground coriander: Ground coriander enhances the overall flavor of the soup, adding depth and warmth.
- Season at the end: Always adjust the seasoning after blending to ensure the soup is balanced.
- Add a squeeze of lemon: For extra brightness, squeeze in a little lemon juice before serving to bring out the flavors.
Easy Variations of Delia Smith Carrot and Coriander Soup
- Vegan version: Replace the butter with olive oil and omit the cream to make the soup entirely plant-based.
- Spicy version: Add a pinch of cayenne pepper or chili powder for a spicier kick.
- Creamy version: Stir in more cream or coconut milk for an even richer, creamier soup.
- Herb swap: If you’re not a fan of coriander, replace it with fresh parsley or basil for a different flavor profile.
- Add lentils: For a heartier version, add red lentils to the soup and cook them along with the carrots.
Best Practices to Store Delia Smith Carrot and Coriander Soup
- Refrigerate leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for later: This soup freezes well. Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Label and date: Always label and date your containers before freezing to keep track of freshness.
Best Practices to Reheat Delia Smith Carrot and Coriander Soup
- Stovetop reheating: Reheat the soup gently over medium heat, stirring occasionally until heated through.
- Microwave method: Heat in a microwave-safe bowl in 1-2 minute intervals, stirring between each, until fully warmed.
- Add liquid if needed: If the soup thickens after storing, add a splash of stock or water while reheating to adjust the consistency.
How Can I Make Delia Smith Carrot and Coriander Soup Healthier?
- Skip the butter: Use olive oil instead of butter to reduce saturated fat.
- Reduce the cream: If using cream, reduce the amount or substitute it with a lighter option like yogurt.
- Add more vegetables: Include additional vegetables like celery or spinach to boost the nutrient content.
- Use low-sodium stock: Opt for low-sodium vegetable stock to control the salt content of the soup.
Nutrition Value (per serving):
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
Final Words
Delia’s Carrot and Coriander Soup is a simple, nutritious, and delicious option for any time of year. The natural sweetness of carrots combined with the fragrant coriander creates a beautifully balanced dish that’s both light and comforting.
Serve it with your favorite bread or enjoy it as a starter for a more elaborate meal. This easy-to-make soup is sure to become a go-to recipe in your kitchen.
More By British Baking Recipes
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Delia Carrot and Coriander Soup Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Delia’s Carrot and Coriander Soup is a comforting and healthy dish made by blending sautéed carrots, onions, and fresh coriander with vegetable stock. The soup is finished with a touch of cream, bringing richness to the light, fragrant flavors of coriander. The sweetness of the carrots pairs beautifully with the fresh, slightly citrusy taste of coriander, making it a deliciously well-rounded soup that’s perfect for any meal.
Ingredients
- Carrots (500g / 1 lb): Peeled and sliced, they form the sweet base of the soup.
- Onion (1 large): Finely chopped to add sweetness and depth.
- Fresh coriander (a handful): Chopped to bring a bright, citrusy flavor.
- Vegetable stock (1 liter / 4 cups): Provides the liquid base and enhances the flavor.
- Ground coriander (1 tsp): Adds a slightly earthy, peppery note.
- Butter (2 tbsp): Used to sauté the vegetables for added richness.
- Salt and pepper: To taste, for seasoning.
- Single cream (optional, 100ml / ⅓ cup): For a rich, velvety finish.
- Carrots (500g / 1 lb): Peeled and sliced, they form the sweet base of the soup.
- Onion (1 large): Finely chopped to add sweetness and depth.
- Fresh coriander (a handful): Chopped to bring a bright, citrusy flavor.
- Vegetable stock (1 liter / 4 cups): Provides the liquid base and enhances the flavor.
- Ground coriander (1 tsp): Adds a slightly earthy, peppery note.
- Butter (2 tbsp): Used to sauté the vegetables for added richness.
- Salt and pepper: To taste, for seasoning.
- Single cream (optional, 100ml / ⅓ cup): For a rich, velvety finish.
Instructions
- Sauté the onions: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
- Add the carrots: Stir in the sliced carrots, cooking for another 5 minutes to allow them to soften slightly.
- Add the ground coriander: Sprinkle in the ground coriander and stir for 1-2 minutes to release its aroma.
- Pour in the stock: Add the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for 20-25 minutes, or until the carrots are tender.
- Blend the soup: Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
- Add fresh coriander: Stir in the freshly chopped coriander and season with salt and pepper to taste. If using cream, stir it in now for added richness.
- Serve: Ladle the soup into bowls and garnish with a sprig of fresh coriander or a swirl of cream if desired.
