This delicious Mary Berry Carrot and Coriander Soup is made with simple ingredients like butter, onions, carrots, potatoes, and ground coriander. This comforting Carrot and Coriander Soup recipe is a perfect dinner option that takes about 50 minutes to prepare and can serve up to 4 people.
Mary Berry Carrot And Coriander Soup Ingredients
- 1 tbsp of butter
- 1 onion, finely chopped
- 650g of carrots, peeled and roughly chopped
- 1 potato, peeled and chopped
- 1 tsp of ground coriander
- 1 vegetable stockpot, made with 1 liter of hot water
- 4 bake-at-home petit pains, to serve
- 30g of fresh coriander, roughly chopped
- 4 tbsp of single cream
- ½ tsp of paprika
- Freshly ground black pepper, for seasoning
How To Make Mary Berry Carrot And Coriander Soup
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Recipe Tips
- Boost the flavor: Elevate the taste by roasting the carrots and potatoes before adding them to the soup; this enhances their sweetness and depth of flavor.
- Enhance the creaminess: For a richer texture, replace the single cream with the same amount of coconut cream, adding a slight coconut flavor that complements the coriander.
- Vegan alternative: Substitute the butter with olive oil and the single cream with a plant-based alternative to make this soup vegan-friendly.
- Add a protein boost: Stir in cooked, shredded chicken or chickpeas after blending the soup to add protein and make the dish more filling.
- Spice it up: For a spicy kick, add a teaspoon of chili flakes or fresh ginger with the onions, giving the soup a warming effect.
What To Serve With Carrot And Coriander Soup
Serve your hearty Carrot and Coriander Soup with apple and walnut salad, cucumber dill sandwiches, roasted garlic focaccia, beetroot chips, and a quinoa pilaf for a diverse and satisfying meal.
You can also pair it with a chilled gazpacho or a light avocado shrimp salad for a refreshing contrast.
How To Store Leftovers Carrot And Coriander Soup
To Refrigerate: Pour the cooled soup into an airtight container and store it in the refrigerator. It will stay fresh for up to 5 days; ensure it’s tightly sealed to maintain flavor.
To Freeze: This soup freezes well due to the absence of dairy when using cream alternatives. Freeze in portion-sized containers for up to 3 months. Label containers with the date to keep track of storage time.
How To Reheat Leftovers Carrot And Coriander Soup
In The Oven: Pour the soup into an oven-safe dish and cover with aluminum foil. Reheat at 350°F for about 20-25 minutes or until heated through; stir halfway through to ensure even heating.
In The Microwave: Place the soup in a microwave-safe container, cover loosely, and heat on high for 2-3 minutes. Stir the soup halfway through to ensure it heats evenly.
In The Air Fryer: Reheat the soup by pouring it into a heat-resistant container that fits in the air fryer. Heat at 300°F for about 10-15 minutes; stir occasionally to ensure even heating.
Frequently Asked Questions
Can I use dried coriander instead of fresh in this soup?
Yes, you can use dried coriander if fresh is not available. For this recipe, substitute one teaspoon of dried coriander for the fresh coriander in the initial cooking step. Dried coriander has a stronger flavor, so use it sparingly.
What can I do if my soup is too thick after blending?
If your soup turns out too thick, gradually add hot water or additional vegetable broth until you reach the desired consistency. Stir well after each addition to ensure the soup is evenly thinned.
Can I prepare this soup ahead of a party?
Absolutely, this soup can be made up to two days in advance. Keep it refrigerated in an airtight container and gently reheat it on the stove or in a microwave when ready to serve. This allows the flavors to meld together beautifully, enhancing the taste.
Mary Berry Carrot And Coriander Soup Nutrition Facts
Amount Per Serving
- Calories: 90
- Total Fat: 2g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 16g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 2g
- Vitamin A: 210%
- Vitamin C: 20%
- Calcium: 4%
- Iron: 4%
Try More Mary Berry Recipes:
- Mary Berry Vegetable Soup Recipe
- Mary Berry Butternut Squash Soup
- Mary Berry Broccoli And Stilton Soup
Mary Berry Carrot And Coriander Soup
Description
This delicious Mary Berry Carrot and Coriander Soup is made with simple ingredients like butter, onions, carrots, potatoes, and ground coriander. This comforting Carrot and Coriander Soup recipe is a perfect dinner option that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the vegetables: In a large saucepan, melt one tablespoon of butter over medium heat.
- Soften the onions: Add the finely chopped onion to the melted butter and cook for 4-5 minutes, stirring occasionally, until the onions become tender and translucent.
- Add spices and vegetables: Stir in one teaspoon of ground coriander for about 30 seconds until it releases its fragrance, then add the chopped carrots and potato.
- Dissolve the stockpot: Crumble the vegetable stockpot over the vegetables and pour in one liter of hot water, stirring well to ensure it dissolves completely.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the vegetables are tender.
- Blend and enhance: Remove the saucepan from the heat and use a hand blender to puree the soup until smooth; then stir in two-thirds of the chopped fresh coriander.
- Serve with garnishes: Ladle the soup into four bowls, drizzle each with one tablespoon of single cream, and garnish with the remaining chopped coriander, a sprinkle of paprika, and a twist of freshly ground black pepper; serve immediately with warm petit pains.