Delia Smith’s Carrot and Coriander Soup is made with fresh carrots and fragrant coriander. It is a thick soup with a lot of flavor. It has the right amount of sweetness and freshness, which makes it a popular choice for soup fans and easy to make.
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💗 Advantages of Cooking This Meal
- Rich And Creamy. When Jerusalem artichokes and butter are mixed together, they create a velvety texture that is both cozy and rich.
- Bursting with Flavor When onions, celery, and coriander are added to a soup, they add layers of aromatic and spicy notes that make the soup taste better overall.
- Easy To Make. This recipe is easy for both new and experienced cooks to follow because it has simple ingredients and clear directions.
- Versatile And Satisfying. This carrot and coriander soup can be a light lunch or a hearty dinner. It is a versatile food that will leave you feeling full and healthy.
🥕 Delia Smith’s Carrot And Coriander Soup Ingredients
- 1 lb (450 g) carrots
- 1 lb 8 oz (700 g) Jerusalem artichokes (weight before peeling)
- 3 oz (75 g) butter
- 1 medium onion, peeled and roughly chopped
- 3 celery stalks, chopped
- 1.5 liters (2½ pints) of hot vegetable stock made with Marigold Swiss vegetable bouillon powder
- Salt and freshly milled black pepper
To Garnish.
- 6-8 level teaspoons crème fraîche
- fresh flat-leaf parsley
🥣 Delia Smith Carrot And Coriander Soup Instructions
- Start by peeling and removing the stems and leaves from the artichokes. As you peel them, cut them into small pieces and put them in a bowl of cold salted water to keep them from turning brown.
- Then, scrape the carrots and cut them into chunks that are about the same size. Now, melt the butter in a big saucepan and cook the onion and celery in it for 5 minutes on low heat. Then, drain the artichokes and put them and the carrots in the pan.
- Add some salt, put the lid on, and keep the heat very low. Let the veggies sweat for 10 minutes to let their juices out. After that, pour in the hot stock, stir well, put the lid back on, and simmer very gently for another 20 minutes, or until the veggies are soft.
- Now, blend the soup in two batches, then put it back in the pan, taste it to see if it needs more salt, and heat it very slowly until it just starts to boil.
- Serve in hot soup cups with a swirl of crème fraiche and a few parsley leaves on top of each one.
💭 Recipe Tips
- Carrot and Coriander Soup tastes best when you use fresh, high-quality ingredients, especially carrots and coriander.
- Be careful with how spicy it is. Change the amount of coriander to suit your taste, as it can give the soup a slight kick.
- Pay close attention to how thick the soup is. If it gets too thick, add more vegetable stock slowly until you get the right consistency.
- Don’t use regular artichokes instead of Jerusalem artichokes because they have different tastes and textures that could change how the soup tastes as a whole.
- If you use crème fraiche as a garnish, don’t use too much or it will overpower the delicate tastes of the soup. Most of the time, a small amount of swirl is enough.
🍞 What To Serve With Carrot And Coriander Soup?
Carrot and coriander soup from Delia Smith goes well with fresh bread or a salad on the side to make a full meal the texture of the bread and the freshness of the salad go well with the taste of the soup.
🎚 How To Store Carrot And Coriander Soup?
- In The Fridge. After cooling, transfer Traditional Delia Smith Carrot and Coriander Soup to an airtight container and refrigerate for 3–4 days.
- In The Freezer. Let the soup cool fully, then pour it into freezer-safe containers with headspace and freeze for up to 3 months thaw frozen soup overnight in the fridge before reheating on the stove.
🥵 How To Reheat Carrot And Coriander Soup?
- On The Stovetop. Heat the required soup in a pot over medium-low heat. Stir occasionally until the soup is fully heated.
- In The Microwave. Pour the soup into a microwave-safe bowl and cover with a lid or plastic wrap. Heat the soup in 1-minute increments, stirring, until the desired temperature.
- In The Slow Cooker. Transfer the soup to a slow cooker with a warming function and set it to low or warm. Stir occasionally to heat the soup.
FAQs
What Is The Best Way To Peel Jerusalem Artichokes?
The best way to peel Jerusalem artichokes is to scrub them under running water with a vegetable brush to remove any dirt. Peeling is optional, but if desired, use a vegetable peeler to remove the thin skin.
Can I Add Other Vegetables To The Soup, Such As Potatoes Or Parsnips?
Yes, you can add other vegetables, like potatoes or parsnips, to the soup. Simply peel and chop them into small pieces, then add them to the pot along with the carrots and celery.
How Can I Adjust The Consistency Of The Soup If It’s Too Thick or Too Thin?
To adjust the consistency of the soup, if it’s too thick, gradually add more vegetable stock or water until the desired thickness is achieved. If it’s too thin, simmer the soup uncovered to allow some of the liquid to evaporate.
What Can I Use As A Substitute For Crème Fraîche?
A substitute for crème fraîche in the Carrot and Coriander Soup can be plain Greek yogurt or sour cream. These alternatives will provide a similar creamy texture and tangy flavor to complement the soup.
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Delia Smith’s Carrot And Coriander Soup Nutrition Facts
Amount Per Serving
- Calories: 150
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 600mg
- Total Carbohydrates: 14g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 2g
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Delia Smith’s Carrot And Coriander Soup
Description
Delia Smith’s Carrot and Coriander Soup is a simple and tasty soup that blends the earthy sweetness of Jerusalem artichokes, the fragrant freshness of coriander, and the comforting creaminess of crème fraiche. This recipe takes about 1 hour and 30 minutes and makes enough for 6 to 8 people.
Ingredients
To Garnish.
Instructions
- Start by peeling and removing the stems and leaves from the artichokes. As you peel them, cut them into small pieces and put them in a bowl of cold salted water to keep them from turning brown.
- Then, scrape the carrots and cut them into chunks that are about the same size. Now, melt the butter in a big saucepan and cook the onion and celery in it for 5 minutes on low heat. Then, drain the artichokes and put them and the carrots in the pan.
- Add some salt, put the lid on, and keep the heat very low. Let the veggies sweat for 10 minutes to let their juices out. After that, pour in the hot stock, stir well, put the lid back on, and simmer very gently for another 20 minutes, or until the veggies are soft.
- Now, blend the soup in two batches, then put it back in the pan, taste it to see if it needs more salt, and heat it very slowly until it just starts to boil.
- Serve in hot soup cups with a swirl of crème fraiche and a few parsley leaves on top of each one.
Notes
- Carrot and Coriander Soup tastes best when you use fresh, high-quality ingredients, especially carrots and coriander.
- Be careful with how spicy it is. Change the amount of coriander to suit your taste, as it can give the soup a slight kick.
- Pay close attention to how thick the soup is. If it gets too thick, add more vegetable stock slowly until you get the right consistency.
- Don’t use regular artichokes instead of Jerusalem artichokes because they have different tastes and textures that could change how the soup tastes as a whole.
- If you use crème fraiche as a garnish, don’t use too much or it will overpower the delicate tastes of the soup. Most of the time, a small amount or swirl is enough.