Delia Smith’s Carrot and Coriander Soup is made with carrots, coriander seeds, butter, garlic, chicken or vegetable stock, fresh coriander (cilantro), and crème fraîche. This tasty Carrot and Coriander Soup recipe creates a delicious and comforting soup that takes about 45 minutes to prepare and can serve up to 6 people.
Delia Smith Carrot And Coriander Soup Ingredients
- 2 lb (900 g) carrots, peeled and chopped
- 1 tablespoon coriander seeds
- 1 oz (25 g) butter
- 1 small clove garlic, crushed
- 2 pints (1.2 litres) chicken or vegetable stock
- 3 tablespoons chopped fresh coriander (cilantro), plus 6 small sprigs, to garnish
- 3 tablespoons crème fraîche (sour cream)
- Salt and freshly ground black pepper
How To Make Delia Smith Carrot And Coriander Soup
- Dry-Roast Coriander Seeds: Heat a small frying pan over medium heat. Add coriander seeds and stir for 1-2 minutes until toasted and starting to jump. Crush coarsely using a pestle and mortar.
- Cook Vegetables: Melt butter in a large saucepan. Add chopped carrots, garlic, and three-quarters of the crushed coriander seeds. Stir and cook covered over a gentle heat for 10 minutes until carrots begin to soften.
- Simmer Soup: Add stock, season with salt and pepper, and bring to a boil. Reduce heat and simmer, partially covered, for 15-20 minutes until vegetables are tender.
- Blend and Finish: Cool slightly, then blend in batches. Return purée to the pan, stir in chopped fresh coriander and 2 tablespoons crème fraîche. Reheat, adjust seasoning, and serve in warm bowls. Garnish with a swirl of crème fraîche, remaining coriander seeds, and a sprig of fresh coriander.
Recipe Tips
- Dry-Roast Coriander Seeds: Make sure to roast the coriander seeds until they start jumping in the pan for the best flavor. This step enhances their natural oils and aroma.
- Crush Seeds Coarsely: Use a pestle and mortar to crush the coriander seeds coarsely. This will give your soup a nice texture and release more flavor than finely ground seeds.
- Cook Carrots Properly: Cook the carrots covered over a gentle heat until they begin to soften before adding the stock. This helps develop a richer, deeper flavor.
- Blend in Batches: Blend the soup in batches to ensure a smooth consistency. Allow the soup to cool slightly before blending to avoid splattering.
- Adjust Seasoning After Blending: Taste and adjust the seasoning after blending. Adding salt and pepper at this stage ensures the seasoning is just right and evenly distributed.
What To Serve With Carrot And Coriander Soup?
This creamy Carrot and Coriander Soup pairs well with crusty bread, a fresh green salad, cheese scones, or garlic bread. It also can be served alongside stuffed rolls, a simple quiche, roasted vegetables, or a light pasta salad for a delicious lunch or dinner.
How To Store Leftovers Carrot And Coriander Soup?
- Refrigerate: Let the leftover Carrot and Coriander Soup cool to room temperature. Transfer it to an airtight container and refrigerate. It will keep for up to 3 days.
- Freeze: Let the soup cool to room temperature before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
How To Reheat Leftovers Carrot And Coriander Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until hot throughout.
- In The Microwave: Pour the soup into a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, for about 10-15 minutes, or until it is heated through.
Delia Smith Carrot And Coriander Soup Nutrition Facts
Serving Size: 1 cup (approximately 240 ml)
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 600mg
- Potassium: 350mg
- Total Carbohydrate: 14g
- Dietary Fiber: 4 g
- Sugars: 6g
- Protein: 3g
Try More Delia Smith recipes:
- Delia Smith Lamb Shanks
- Delia Smith Chicken Basque
- Delia Smith Gammon In Cider
- Delia Smith Roast Chicken
Delia Smith Carrot And Coriander Soup
Description
Delia Smith’s Carrot and Coriander Soup is made with carrots, coriander seeds, butter, garlic, chicken or vegetable stock, fresh coriander (cilantro), and crème fraîche. This tasty Carrot and Coriander Soup recipe creates a delicious and comforting soup that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Dry-Roast Coriander Seeds: Heat a small frying pan over medium heat. Add coriander seeds and stir for 1-2 minutes until toasted and starting to jump. Crush coarsely using a pestle and mortar.
- Cook Vegetables: Melt butter in a large saucepan. Add chopped carrots, garlic, and three-quarters of the crushed coriander seeds. Stir and cook covered over a gentle heat for 10 minutes until carrots begin to soften.
- Simmer Soup: Add stock, season with salt and pepper, and bring to a boil. Reduce heat and simmer, partially covered, for 15-20 minutes until vegetables are tender.
- Blend and Finish: Cool slightly, then blend in batches. Return purée to the pan, stir in chopped fresh coriander and 2 tablespoons crème fraîche. Reheat, adjust seasoning, and serve in warm bowls. Garnish with a swirl of crème fraîche, remaining coriander seeds, and a sprig of fresh coriander.
Notes
- Dry-Roast Coriander Seeds: Make sure to roast the coriander seeds until they start jumping in the pan for the best flavor. This step enhances their natural oils and aroma.
- Crush Seeds Coarsely: Use a pestle and mortar to crush the coriander seeds coarsely. This will give your soup a nice texture and release more flavor than finely ground seeds.
- Cook Carrots Properly: Cook the carrots covered over a gentle heat until they begin to soften before adding the stock. This helps develop a richer, deeper flavor.
- Blend in Batches: Blend the soup in batches to ensure a smooth consistency. Allow the soup to cool slightly before blending to avoid splattering.
- Adjust Seasoning After Blending: Taste and adjust the seasoning after blending. Adding salt and pepper at this stage ensures the seasoning is just right and evenly distributed.
Delia Smith Carrot And Coriander Soup