Mary Berry Carrot And Coriander Soup

Alright — I’ll admit it. I used to turn my nose up at carrot soup. I thought it was too… orange. Too “healthy.” Like the sort of thing someone makes when they’re doing a January detox and pretending to enjoy it. But then, years ago, I had a bowl at my mum’s after a blustery walk through a damp village lane — and it was Mary Berry’s recipe — and oh, good grief, it changed everything.

Creamy but light. Fragrant with warm coriander. Comforting in that deeply British, fireside-with-bread kind of way. It’s the kind of soup that smells better the longer it simmers, and tastes even better the next day. I now make it by memory. And I don’t even like coriander all that much — that’s how good this is.

Also, if you’re not serving this with freshly baked petit pains (or just whatever bread you’ve got that toasts well), you’re missing half the magic. Let’s get into it.

Why You’ll Love It

• Creamy but not heavy — it’s all the veg doing the work, not buckets of cream.
• Perfect for batch cooking — honestly tastes better the next day.
• Freezer-friendly — make a big pot, freeze in portions, feel smug on busy days.
• Comfort in a bowl — especially when served with warm bread and butter.
• Surprisingly flavourful — that hit of ground coriander transforms humble carrots.
• Beginner-friendly — minimal chopping, forgiving steps, and no faff.

Ingredients

• knob of butter
• 1 onion, finely chopped
• 650g carrots, peeled and roughly chopped
• 1 medium potato, peeled and chopped
• 1 tsp ground coriander
• 1 vegetable stockpot (or cube), made with 1 litre hot water
• 30g pack fresh coriander
• 4 tbsp single cream
• ½ tsp paprika
• salt and black pepper, to taste
• crusty bread or bake-at-home petit pains, to serve

How to Make It

Melt and sizzle:

In a large saucepan, melt the butter over medium heat. Add the onion and let it soften gently for about 5 minutes — you’re not looking to brown it, just sweat it until it’s soft and sweet-smelling. Don’t rush it — this is your flavour base.

Bring in the colour:

Add the carrots and potato along with the ground coriander, a pinch of salt, and a few cracks of black pepper. Stir it all around so the veg gets a light coating of buttery spice.

Simmer time:

Pour in the hot vegetable stock. Give everything a stir, bring it to the boil, then lower the heat and let it gently simmer for about 30–35 minutes. You want the carrots and potatoes soft enough to blitz.

(I always forget to put the bread in the oven at this point. Don’t be me — pop it in now if you’re using bake-at-home rolls.)

Fresh coriander goes in:

When the veg is nice and tender, toss in about two-thirds of the fresh coriander (leaves and stalks — loads of flavour in those). Stir it through, then take the pot off the heat.

Blitz to velvet:

Use a stick blender to whizz everything until smooth and creamy. Take your time — the smoother, the better. If you’re using a jug blender, do it in batches and don’t overfill. I’ve learned that the messy way.

Finishing touches:

Ladle into warm bowls. Swirl a tablespoon of single cream into each, sprinkle with a touch of paprika, the rest of your chopped coriander, and a final grind of pepper.

Bread and serve:

By now, your bread should be piping hot and golden. Tear it open, butter it if you like (I always do), and dunk away. Heaven.

Common Mistakes and How to Dodge Them

Why is my soup bland?
You probably skimped on seasoning or coriander. Ground coriander is the flavour backbone here — don’t be shy.

Why is it watery instead of creamy?
Check your veg-to-stock ratio. If you used small carrots or added too much stock, it won’t thicken properly. Next time, reduce the liquid or chuck in another small potato.

Can I use a blender straight from the stove?
Careful — blending boiling liquid in a jug blender can cause splatters. Let it cool for a couple minutes or use a stick blender right in the pot.

Help! My soup tastes flat.
A squeeze of lemon or a tiny splash of vinegar just before serving can lift the whole thing. It’s like magic.

I forgot to buy fresh coriander…
Been there. It won’t be quite the same, but a little extra ground coriander and maybe some parsley or chives can fake it well enough for a Tuesday.

Storage and Reheating

Fridge:
Let the soup cool completely, then store it in a sealed container. It’ll keep nicely in the fridge for 3–4 days.

Freezer:
Pour into freezer bags or containers (leave a little space for expansion). Label it, freeze it, and enjoy within 2–3 months.

Microwave:
Reheat in short bursts, stirring between each go. Add a splash of water or stock if it’s too thick.

Stovetop:
Gently warm over medium heat, stirring now and then. Again, loosen with a little extra stock if needed.

Frequently Asked Questions

Can I make this vegan?
Absolutely — just swap the butter for olive oil or vegan margarine, and skip the cream or use a splash of oat or coconut cream.

Can I roast the carrots first?
Yes! Roasting adds a deep, sweet flavour. Toss them in oil, roast until golden, then add to the pot as usual.

Does this work with other root veg?
Sure — parsnips or sweet potatoes work brilliantly. You’ll want to adjust simmer time and maybe use less potato to balance it.

Can I serve it cold in summer?
It’s designed as a warm soup, but if you chill it and give it a squeeze of lemon before serving, it’s actually quite lovely on a warm day.

Nutrition Facts (Per Serving):

• Calories: 90
• Fat: 2g
• Carbohydrates: 16g
• Protein: 2g
• Sodium: 400mg
• Sugar: 6g

Try More Mary Berry Recipes:

• Mary Berry Cauliflower Cheese Soup
• Mary Berry 10 Minute Tomato Soup
• Mary Berry Beetroot Soup