Mary Berry Carrot and Coriander Soup is made with carrots, onion, vegetable stock, ground coriander, and fresh coriander. This tasty Carrot and Coriander Soup recipe creates a delicious soup that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed
- 1 tbsp vegetable oil
- 1 onion, sliced
- 450g/1lb carrots, peeled and sliced
- 1 tsp ground coriander
- 1.2 litres/2 pints vegetable stock
- Large bunch of fresh coriander, roughly chopped
- Salt and freshly ground black pepper
How To Make Carrot And Coriander Soup
- Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.
- Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
- Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.
- Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.
Recipe Tips
- Choose fresh carrots for the best flavor and sweetness in your soup; they should be firm and bright orange.
- Adjust the consistency by adding more or less stock; if you prefer a thicker soup, use less stock when blending.
- Blend until smooth; for an extra creamy texture, blend a little longer or use a high-speed blender.
- Taste before serving; adjust seasoning with more salt, pepper, or a squeeze of lemon for brightness.
- Garnish with extra coriander or a drizzle of olive oil just before serving for added freshness and presentation.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Carrot and Coriander Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container. It can be frozen for up to 3 months. Thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and reheat over medium heat, stirring occasionally, until hot, about 5-7 minutes.
Nutrition Facts
Serving Size: 1 cup (about 240g)
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 500mg
- Total Carbohydrate: 20g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Pineapple Fruit Cake
- Mary Berry Cauliflower Pie
- Mary Berry Sweet Potato Soup
- Mary Berry Carrot And Banana Cake
Mary Berry Carrot And Coriander Soup
Description
Mary Berry Carrot and Coriander Soup is made with carrots, onion, vegetable stock, ground coriander, and fresh coriander. This tasty Carrot and Coriander Soup recipe creates a delicious soup that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.
- Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
- Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.
- Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.
Notes
- Choose fresh carrots for the best flavor and sweetness in your soup; they should be firm and bright orange.
- Adjust the consistency by adding more or less stock; if you prefer a thicker soup, use less stock when blending.
- Blend until smooth; for an extra creamy texture, blend a little longer or use a high-speed blender.
- Taste before serving; adjust seasoning with more salt, pepper, or a squeeze of lemon for brightness.
- Garnish with extra coriander or a drizzle of olive oil just before serving for added freshness and presentation.
Mary Berry Carrot And Coriander Soup