James Martin Carrot And Coriander Soup

There’s just something so right about carrot and coriander soup. Maybe it’s the colour – all bright and sunshiney – or the smell that hits you while it simmers away, soft and sweet with that whiff of fresh coriander dancing about. The first time I made this James Martin version, I wasn’t even planning to eat soup. I just needed to use up a sad bunch of carrots in the fridge. But half an hour later? I was dipping toasted flatbread in a bowl of silky soup and thinking, Why don’t I make this more often?

It’s simple. It’s fresh. And it makes your kitchen smell like you’ve actually got your life together. You can serve it as a light lunch with warm bread or tart it up with Vichy carrots and a swirl of cream if guests are coming. Either way, it’s the kind of bowl that feels familiar but somehow still special.

Why You’ll Love It

• Super quick – We’re talking 25 minutes and you’re done.
• Great for using up extra carrots – Even the slightly bendy ones.
• Velvety texture without needing loads of cream – Though a splash doesn’t hurt.
• Freezer-friendly – So go ahead and double the batch.
• Perfect for make-ahead lunches – Just reheat and top with croutons or coriander oil.
• Flatbread on the side? Yes please – You can whip it up while the soup simmers.

Ingredients

For the soup:

• 300g carrots, peeled and finely diced
• 300ml milk
• Salt and pepper
• 1 small bunch fresh coriander
• Knob of butter
• 50ml double cream

For the flatbread:

• 300g self-raising flour
• 100ml Greek yogurt
• 1 small bunch coriander, chopped
• A little water (enough to bring the dough together)
• 1 carrot, sliced very thin

For the Vichy carrots (optional, but worth it):

• 2 carrots, sliced
• 25g caster sugar
• 25g butter
• Splash of water

To garnish:

• Double cream
• Olive oil blended with coriander leaves (aka coriander oil)

How to Make It

Prep your flatbread dough:

Mix the flour, yogurt, coriander, and enough water to bring the dough together. Give it a quick knead – no need to be perfect. Shape into rounds, sprinkle with flour, and top with a few slices of carrot.

Bake the flatbread:

Pop them onto a baking tray and bake at 200°C for 8–10 minutes until puffed and golden in places. You might eat one before the soup’s even done. I always do.

Make the Vichy carrots:

Chuck the sliced carrots, sugar, butter, and a splash of water into a small saucepan. Let it bubble for about 5 minutes until glossy and tender. Set aside (and try not to eat them all).

Simmer the soup:

Add the diced carrots and milk to a large pan. Bring to a gentle boil, then lower the heat and simmer for about 5 minutes – just until the carrots are soft.

Blend until smooth:

Use a stick blender or pour the soup into a jug blender. Add a knob of butter, a bit of salt and pepper, and a splash of cream. Blend until smooth and dreamy.

Time to plate (or bowl?):

Ladle the soup into bowls, swirl over more cream, drizzle with your coriander oil, and top with those sticky Vichy carrots. Flatbread on the side, naturally.

Common Mistakes and How to Dodge Them

Soup too thin?
Simmer it a bit longer uncovered to reduce. Or stir in a cooked potato before blending for a thicker result.

It’s too bland.
Salt and pepper are key – and don’t skip the coriander oil. It really does lift the whole thing.

Soup too bitter?
Carrots can vary in sweetness. Add a splash of orange juice or a tiny pinch of sugar to balance it out.

Grainy texture?
It probably wasn’t blended enough. Give it an extra whizz or strain it for silky-smooth results.

Storage and Reheating

• Fridge: Store in a sealed container for up to 5 days.
• Freezer: Keeps beautifully for 2–3 months. Thaw overnight in the fridge.
• To reheat: Gently warm on the hob or in the microwave in 30-second bursts. Add a splash of milk if it’s thickened too much.

Frequently Asked Questions

Can I use dried coriander instead of fresh?
Fresh is best here, especially for the oil. Dried won’t give you the same lift.

Can I make it dairy-free?
Sure thing! Use oat milk and coconut cream for a richer twist.

What else can I serve this with?
Crusty bread, grilled cheese, or a swirl of chilli oil if you fancy a kick.

Can I skip the flatbread?
Of course – but it’s so easy and so good, I really recommend it if you’ve got the time.

Nutrition Facts (Per Serving)

• Calories: 115
• Fat: 4g
• Saturated Fat: 1g
• Carbohydrates: 19g
• Sugar: 12g
• Fiber: 5g
• Protein: 3g
• Sodium: 0.5mg

Try More James Martin Recipes:

• James Martin Minestrone Soup
• James Martin Leek And Potato Soup Recipe
• James Martin Tomato Soup Recipe