Mary Berry Recipes

Home / Dinner / Hearty Carrot and Coriander Soup

There's something utterly comforting and truly delightful about a bowl of homemade soup, especially when it’s brimming with fresh, wholesome ingredients. My Carrot and Coriander Soup is one of those timeless recipes that has graced countless kitchen tables, bringing warmth and cheer with every spoonful. It’s a beautifully simple concoction, yet the flavours are so wonderfully bright and satisfying, making it a firm family favourite.

The secret to its charm lies in the humble carrot, which, when gently cooked, releases a natural sweetness that pairs quite exquisitely with the zesty, aromatic lift of fresh coriander. It’s a marriage made in heaven, creating a soup that is both nourishing and incredibly flavourful. Whether you're looking for a light lunch, a comforting starter, or a wholesome supper, this recipe truly delivers on all fronts.

So, gather your ingredients, pop on your apron, and let’s create a bowl of sheer perfection together. You’ll find it’s wonderfully straightforward to prepare, leaving you more time to enjoy the delightful aromas filling your home and, of course, the delicious results!

Why You'll Love This Recipe

Naturally sweet and vibrant flavour profile, appealing to all ages.
Wonderfully simple to prepare, requiring minimal fuss and common ingredients.
A wholesome and comforting dish, perfect for any season, and easily adaptable for various dietary needs.

Ingredients

1 tbsp olive oil or unsalted butter
1 large onion, chopped
2 cloves garlic, crushed
750g carrots, peeled and roughly chopped
1 litre (4 cups) good quality vegetable stock
Large handful fresh coriander, roughly chopped, plus extra for garnish
Salt and freshly ground black pepper to taste

Equipment Needed

Large saucepan with lid • Chopping board • Sharp knife • Stick blender or jug blender • Measuring jug and spoons

Step-by-Step Instructions

Begin by heating the olive oil or butter in a large saucepan over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened and translucent, being careful not to brown it.
Stir in the crushed garlic and cook for another minute until fragrant. Then, add the roughly chopped carrots to the pan. Give everything a good stir to coat the carrots in the onion and garlic mixture.
Pour in the vegetable stock, ensuring the carrots are just covered. Bring the mixture to a boil, then reduce the heat, cover the pan, and simmer for 15-20 minutes, or until the carrots are wonderfully tender when pierced with a fork.
Remove the pan from the heat. Stir in most of the fresh coriander, reserving a little for garnish. Carefully blend the soup until it is beautifully smooth. You can use a stick blender directly in the pan, or transfer it in batches to a jug blender (be cautious with hot liquids!).
Return the blended soup to the pan if you used a jug blender. Gently reheat if necessary. Taste and season generously with salt and freshly ground black pepper. Remember, good seasoning is key to bringing out those lovely flavours.
Ladle the hearty carrot and coriander soup into warm bowls. Garnish with the remaining fresh coriander and, if you fancy, a swirl of crème fraîche or a dollop of natural yoghurt. Serve immediately with some crusty bread for a truly satisfying meal.

Perfect Substitutions

Olive oil/butter: For a dairy-free or vegan option, ensure you use olive oil or a plant-based butter.
Vegetable stock: If you're not vegetarian, chicken stock can be used for a richer flavour.
Fresh coriander: While fresh is always best for that vibrant lift, you could use 1-2 teaspoons of ground coriander, added with the carrots, though the flavour will be different.
For extra body: A small, peeled and chopped potato can be added along with the carrots to give the soup a slightly thicker, creamier texture when blended.

Serving Suggestions

This delightful soup is simply wonderful on its own, perhaps with a generous slice of warm, crusty bread or a freshly baked roll for dipping. A swirl of crème fraîche or a dollop of natural yoghurt on top adds a lovely creaminess and a touch of tang. For a heartier meal, serve it alongside a crisp green salad. If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Country Chicken Casserole.

How to Store \u0026 Reheat

This soup stores beautifully! Once completely cooled, transfer it to an airtight container and refrigerate for up to 3-4 days. It also freezes exceptionally well for up to 3 months. To reheat, gently warm on the hob over a low heat, stirring occasionally, until piping hot. If frozen, thaw overnight in the refrigerator before reheating. You may need to add a splash of stock or water if it's too thick after reheating.

Mary's Secrets to Success

My secrets to success for this delightful soup are quite simple, but they make all the difference. Firstly, take your time sautéing the onion; it builds the foundational flavour, so don't rush it. Secondly, ensure your carrots are cooked until truly tender before blending – this guarantees that wonderfully smooth, velvety texture. And finally, always taste and adjust your seasoning at the end; a little extra salt and pepper can truly awaken all those beautiful flavours. Enjoy every spoonful!

Frequently Asked Questions

Can I make this soup vegan?

Absolutely, dear! Simply ensure you use olive oil (or another plant-based oil) instead of butter, and confirm your vegetable stock is certified vegan. The rest of the ingredients are naturally plant-based, making it a wonderfully wholesome vegan option.

How can I make the soup thicker or thinner?

If you prefer a thicker soup, you could add one medium-sized potato, peeled and chopped, along with the carrots before simmering. It will blend beautifully and add body. For a thinner consistency, simply add a little extra hot vegetable stock until it reaches your desired texture.

Can I add other spices to this soup?

Of course! While the classic combination of carrot and coriander is sheer perfection, a pinch of ground cumin or a tiny grating of fresh ginger added with the garlic can introduce a lovely warmth and depth. Just be mindful not to overpower the delicate sweetness of the carrots.

My soup isn't perfectly smooth after blending. What can I do?

Sometimes, a stick blender might leave tiny flecks. For an exceptionally smooth soup, you could pass it through a fine-mesh sieve after blending. Alternatively, ensure your carrots are cooked until very, very tender, and blend in smaller batches if using a jug blender, allowing it to work thoroughly.

Is it important to use fresh coriander?

Oh, for this recipe, fresh coriander truly makes all the difference! Its vibrant, citrusy, and slightly peppery notes are what elevate this soup. While dried coriander can be used in a pinch, it won't provide the same bright, fresh finish. Do try to use fresh whenever possible for the best flavour.