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.