This Mary Berry Carrot and Coriander Soup is a vibrant and flavorful dish that’s both light and healthy. It combines the sweetness of carrots with the fragrant, earthy taste of coriander to create a warming soup perfect for any time of year. This simple recipe is easy to prepare and results in a creamy, satisfying soup that’s ideal for lunch or dinner.
What is Mary Berry Carrot and Coriander Soup?
Mary Berry’s Carrot and Coriander Soup is a deliciously smooth soup made from fresh carrots, coriander (cilantro), and simple ingredients like onions and vegetable stock. Blended to perfection, this soup brings out the natural sweetness of carrots, complemented by the bright, citrusy notes of coriander. It’s a great recipe for those who want a healthy and flavorful soup that can be prepared quickly.
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Why You Should Try This Recipe
- Packed with nutrients: Carrots are rich in vitamins, and coriander adds antioxidants.
- Light and healthy: A low-calorie soup that’s perfect for a light meal.
- Quick and easy: Ready in under an hour with minimal preparation.
- Simple ingredients: Uses common pantry staples and fresh vegetables.
- Smooth and creamy: Blended to a velvety texture that’s satisfying without cream.
Ingredients Needed to Make Mary Berry Carrot and Coriander Soup
- Carrots (700g, peeled and chopped): The star ingredient, providing sweetness and body.
- Onion (1 medium, chopped): Adds a savory base to the soup.
- Garlic (2 cloves, minced): Enhances the flavor with a subtle kick.
- Ground coriander (1 tsp): Adds warmth and depth to the soup.
- Fresh coriander (a handful, chopped): For garnish and a fresh burst of flavor.
- Vegetable stock (1 liter): Forms the base of the soup and enhances the flavor.
- Olive oil (2 tbsp): For sautéing the vegetables.
- Salt and pepper: To taste.
- Lemon juice (1 tbsp, optional): Adds brightness to the soup.
Equipment
- Large pot or saucepan
- Hand blender or countertop blender
- Knife and cutting board
- Ladle
- Wooden spoon
Instructions to Make Mary Berry Carrot and Coriander Soup
- Sauté the onions and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and translucent.
- Add the carrots and ground coriander: Stir in the chopped carrots and ground coriander, and cook for another 3-4 minutes to release the flavors.
- Add the stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the carrots are tender.
- Blend the soup: Remove the pot from the heat and use a hand blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Season and add lemon juice: Taste the soup and season with salt, pepper, and lemon juice if desired.
- Garnish with fresh coriander: Ladle the soup into bowls and garnish with freshly chopped coriander for a burst of fresh flavor.
What Goes Well with Mary Berry Carrot and Coriander Soup?
- Crusty bread: Perfect for dipping into the smooth, creamy soup.
- Garlic bread: Adds extra flavor and texture.
- Grilled cheese sandwich: A classic pairing for a more filling meal.
- Green salad: A light salad with vinaigrette balances the sweetness of the soup.
- Roasted vegetables: Serve alongside roasted root vegetables for a heartier meal.
Expert Tips for Making the Best Mary Berry Carrot and Coriander Soup
- Use fresh carrots: Fresh, in-season carrots will give the soup the best flavor and sweetness.
- Blend thoroughly: For a smooth, creamy texture, blend the soup well. If the soup is too thick, add more stock or water to reach your desired consistency.
- Balance with lemon juice: A splash of lemon juice brightens the soup and balances the natural sweetness of the carrots.
- Add the fresh coriander at the end: Adding fresh coriander just before serving helps retain its bright, fresh flavor.
- Spice it up: For a spicier version, add a pinch of cayenne pepper or red chili flakes.
Easy Variations of Mary Berry Carrot and Coriander Soup
- Creamy version: Stir in a splash of cream or coconut milk for a richer, creamier texture.
- Carrot and ginger soup: Replace the coriander with fresh ginger for a warming, spicy twist.
- Spicy carrot and coriander soup: Add a pinch of cayenne pepper or chili powder for a spicier flavor.
- Carrot and lentil soup: Add red lentils for extra protein and thickness.
- Carrot and coconut soup: Replace some of the vegetable stock with coconut milk for a creamy, tropical variation.
Best Practices to Store Mary Berry Carrot and Coriander Soup
- Refrigerate leftovers: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze for longer storage: Allow the soup to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Portion for convenience: Freeze the soup in individual portions for easy reheating.
Best Practices to Reheat Mary Berry Carrot and Coriander Soup
- Reheat on the stovetop: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until warmed through.
- Microwave for quick reheating: Place the soup in a microwave-safe bowl, cover, and heat in 1-minute increments, stirring between each, until hot.
- Add liquid if necessary: If the soup thickens after refrigeration or freezing, add a splash of water or stock while reheating to adjust the consistency.
How Can I Make Mary Berry Carrot and Coriander Soup Healthier?
- Use less oil: Reduce the amount of olive oil to make the soup lighter.
- Skip the cream: Stick to broth-based soup for a light, healthy option.
- Increase the veggies: Add other vegetables like sweet potatoes, spinach, or zucchini for added nutrition.
- Use low-sodium stock: Opt for low-sodium vegetable stock to control the salt content.
Nutrition Value (per serving):
- Calories: 150
- Fat: 6g
- Carbohydrates: 20g
- Protein: 2g
- Fiber: 6g
FAQs
Can I freeze carrot and coriander soup?
Yes, carrot and coriander soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave before serving.
How can I make carrot and coriander soup thicker?
To thicken carrot and coriander soup, you can reduce the amount of stock or add a few diced potatoes when cooking the carrots. Blending the soup will create a creamier texture, and you can always add more liquid later if it’s too thick.
Can I use dried coriander instead of fresh?
Yes, you can use dried coriander if you don’t have fresh. Use 1-2 teaspoons of dried coriander when cooking the carrots, but keep in mind that fresh coriander will provide a brighter, more vibrant flavor.
What can I serve with carrot and coriander soup?
Carrot and coriander soup pairs well with crusty bread, garlic bread, or a grilled cheese sandwich. A light green salad or roasted vegetables also make great side dishes for a balanced meal.
Final Words
Mary Berry’s Carrot and Coriander Soup is a wonderfully flavorful, nutritious dish that’s both light and satisfying. With its smooth, creamy texture and fragrant coriander finish, it’s perfect for any time of year.
Serve it as a light lunch or a starter for dinner, and enjoy the simple yet delicious flavors of this classic soup. Pair it with crusty bread for a complete meal, or enjoy it on its own for a healthy, comforting bowl of goodness.
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Mary Berry Carrot And Coriander Soup Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Soup
- Method: Simmering and blending
- Cuisine: British
Description
Mary Berry’s Carrot and Coriander Soup is a deliciously smooth soup made from fresh carrots, coriander (cilantro), and simple ingredients like onions and vegetable stock. Blended to perfection, this soup brings out the natural sweetness of carrots, complemented by the bright, citrusy notes of coriander. It’s a great recipe for those who want a healthy and flavorful soup that can be prepared quickly.
Ingredients
- Carrots (700g, peeled and chopped): The star ingredient, providing sweetness and body.
- Onion (1 medium, chopped): Adds a savory base to the soup.
- Garlic (2 cloves, minced): Enhances the flavor with a subtle kick.
- Ground coriander (1 tsp): Adds warmth and depth to the soup.
- Fresh coriander (a handful, chopped): For garnish and a fresh burst of flavor.
- Vegetable stock (1 liter): Forms the base of the soup and enhances the flavor.
- Olive oil (2 tbsp): For sautéing the vegetables.
- Salt and pepper: To taste.
- Lemon juice (1 tbsp, optional): Adds brightness to the soup.
Instructions
- Sauté the onions and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and translucent.
- Add the carrots and ground coriander: Stir in the chopped carrots and ground coriander, and cook for another 3-4 minutes to release the flavors.
- Add the stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the carrots are tender.
- Blend the soup: Remove the pot from the heat and use a hand blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Season and add lemon juice: Taste the soup and season with salt, pepper, and lemon juice if desired.
- Garnish with fresh coriander: Ladle the soup into bowls and garnish with freshly chopped coriander for a burst of fresh flavor.
