Delia Smith Carrot And Coriander Soup

I remember the first time I had this soup — it was a chilly October afternoon, the kind where your jumper still smells of woodsmoke from the garden, and everything feels damp and golden. My mum had taped an episode of Delia’s Winter Collection, and there she was, calmly chopping Jerusalem artichokes like it was the most natural thing in the world. I was barely a teen, but I wanted to be her — precise, comforting, with a stovetop bubbling gently behind me.

This Delia Smith carrot and coriander soup is more than just a meal; it’s a bowl of earthy calm. Sweet carrots, nutty Jerusalem artichokes, and that unmistakable waft of coriander — it’s thick, creamy, and tastes like home.

Ingredients List

• 450g carrots — scrubbed and chopped. Their sweetness is the backbone here.
• 700g Jerusalem artichokes (before peeling) — nutty and creamy once cooked. A Delia signature.
• 75g butter — for richness and to sweat the veg gently.
• 1 medium onion, peeled and roughly chopped
• 3 celery stalks, chopped — adds a soft savoury base.
• 1.5 litres hot vegetable stock — ideally made with Marigold Swiss bouillon powder.
• Salt and freshly ground black pepper
• To garnish:
  • Crème fraîche (6–8 teaspoons)
  • Fresh flat-leaf parsley

Note: You can swap crème fraîche for Greek yoghurt or skip it if dairy isn’t your thing. The soup is still gorgeous.

How to Make It (Instructions)

1. Prep the artichokes: Peel them (a faff, I know), slice into chunks, and pop them in salted water so they don’t go brown while you work on the rest.
2. Scrape the carrots, then chop them into pieces roughly the size of your artichoke bits. We want even cooking.
3. Melt the butter in a large saucepan. Add the onion and celery. Cook gently on low for 5 minutes — they should soften, not colour.
4. Drain the artichokes, then toss them and the carrots into the pot. Add a pinch of salt, cover with a lid, and let the veg sweat for 10 minutes. This step makes all the difference — draws out their natural flavour.
5. Add your hot stock, give it a gentle stir, and simmer on very low heat for 20 minutes or until everything is melt-in-the-mouth soft.
6. Blend the soup in batches (careful — hot soup and blenders can be trouble).
7. Return to the pan, taste for seasoning, and gently heat until it just begins to bubble.
8. Serve hot, garnished with a swirl of crème fraîche and a sprinkle of parsley.

Side note: I once tried this with regular artichokes — don’t. The flavour just isn’t the same, and it’s more work than it’s worth.

Common Mistakes

Why is my soup too thin?
You probably added too much stock or didn’t let it simmer uncovered long enough. Let it reduce a bit more or blend with a few extra carrots next time.

Why does it taste flat?
Seasoning. This soup needs a proper pinch of salt and that final taste check. Don’t skip it.

Can I skip the sweating step?
Technically, yes. But you’ll lose a lot of depth — sweating sweetens and softens the veg, building up layers of flavour.

Why is it gritty or fibrous?
You might’ve left skin on the artichokes or under-blended. Go smooth or go home.

I once used old celery — limp and bitter. It overpowered the whole pot. Lesson learned: fresh produce matters here.

Storage and Reheating Tips

Fridge: Store cooled soup in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Cool fully first, then pour into containers, leaving space for expansion.

Reheating:

• Stovetop: Gentle simmer, stirring now and then.
• Microwave: Heat in 1-minute blasts, stirring between each.
• Slow cooker: Use the “keep warm” or low setting if serving for a dinner party.

The soup may thicken after cooling — just loosen it with a splash of water or stock.

What to Serve With It

• Chunky brown bread — for dunking. A must.
• Cheddar and spring onion scones — something savoury to contrast the sweetness.
• Simple green salad — dressed lightly with lemon or mustard vinaigrette for balance.

You don’t need much. This soup can hold its own, quietly and confidently.

FAQ Section

Can I make this soup gluten-free?
Yes — just make sure your stock is gluten-free. Marigold does a gluten-free version too.

Can I freeze it with the crème fraîche in it?
Best not to. Add the crème fraîche fresh when serving to avoid splitting.

Do I have to peel the artichokes?
Peeling isn’t strictly necessary, but it makes the final texture much smoother. I recommend it.

Is coriander strong in this soup?
Surprisingly not. It adds a subtle floral note but doesn’t dominate. You can always add more if you love it.

Try More Recipes:

• Delia Smith Tomato Soup
• Delia Smith Rock Cake Recipe
• Delia Smith Chocolate Fudge Cake
• Delia Smith Ginger Cake