Mary Berry’s Carrot and Coriander Soup is made with butter, onion, carrots, potato, ground coriander, vegetable stock, fresh coriander, single cream, and paprika. This recipe serves approximately 6 people and takes about 45 minutes to prepare, resulting in a creamy and flavorful soup.
Try More Mary Berry Recipes:
🤍 Why You’ll Love This Carrot And Coriander Soup Recipe:
- Rich Flavor: The combination of carrots and ground coriander creates a rich and satisfying flavor profile.
- Creamy Texture: This soup is wonderfully creamy and smooth, making it a comforting choice.
- Healthy Ingredients: Carrots are packed with vitamins and fiber, making this soup a nutritious option.
- Easy Preparation: With simple steps and readily available ingredients, it’s easy to whip up.
- Perfect for Any Season: Whether as a warm comfort in winter or a refreshing dish in summer, it’s versatile year-round.
❓ What Is Mary Berry Carrot And Coriander Soup Recipe?
Mary Berry’s Carrot and Coriander Soup combines butter, onion, carrots, potato, ground coriander, vegetable stock, and fresh coriander. Simmer and blend until smooth, then garnish with cream, paprika, and fresh herbs for a delightful and creamy soup.
🥕 Mary Berry Carrot And Coriander Soup Ingredients
- knob of butter
- 1 onion, finely chopped
- 650g carrots, peeled and roughly chopped
- 1 potato, peeled and chopped
- 1 tsp ground coriander
- 1 vegetable stockpot, made with 1ltr hot water
- 4 bake-at-home petit pains, to serve
- 30g pack fresh coriander
- 4 tbsp single cream
- ½ tsp paprika
🥣 How To Make Mary Berry Carrot And Coriander Soup
- Butter should be melted in a saucepan at a heat setting of medium. The onion should be cooked for four to five minutes, tossing it occasionally, until it becomes tender. Prepare the mixture by thoroughly combining the ground coriander, carrots, and potatoes, as well as the seasoning.
- The stock should be poured over the vegetables. Bring to a boil while stirring to ensure that everything is evenly coated.
- When the vegetables are ready, cover the pot, lower the heat to low, and let it simmer for thirty to thirty-five minutes.
- While this is going on, preheat the oven in accordance with the instructions on the petit pains bag.
- The soup should be removed from the fire after it has been baked for the final eight to ten minutes of the necessary cooking time.
- The soup should be blended with a hand mixer until it is completely smooth after two-thirds of the coriander leaves and stalks have been added to it. To prepare the remaining coriander leaves, roughly chop them.
- After dividing the soup into four bowls, add one tablespoon of cream to each of the bowls.
- The chopped coriander leaves, a sprinkle of paprika, and a twist of black pepper should be used as garnishes. Immediately proceed to serve with the warm
💭 Recipe Tips
- Even Chopping: Ensure the carrots and potatoes are chopped into evenly sized pieces. This helps in even cooking and blending.
- Sautéing the Onion: Cook the chopped onion until it becomes tender and translucent in the melted butter. This adds flavor to the soup base.
- Ground Coriander: The ground coriander adds a delightful aroma and flavor to the soup. Ensure it’s well mixed with the carrots and potatoes.
- Vegetable Stock: Use a good quality vegetable stock for the best flavor. Dissolve the stockpot in hot water before adding it to the vegetables.
- Simmering: Once the stock is added, bring the mixture to a boil, then lower the heat and let it simmer for about 30-35 minutes until the vegetables are tender. This allows the flavors to meld.
- Petit Pains: Preheat the oven as per the instructions on the petit pains bag, and bake them during the last 8-10 minutes of soup cooking time. This ensures they are warm and ready to serve with the soup.
🥙 What To Serve With Carrot And Coriander Soup?
Serve Carrot and Coriander Soup with warm, crusty bread or rolls a side salad or a drizzle of cream can complement this flavorful soup, making it a complete and satisfying meal.
🎚 How To Store Leftovers Carrot And Coriander Soup?
- Refrigeration: Allow Leftovers Carrot And Coriander Soup to cool to room temperature, then transfer it to an airtight container refrigerate for up to 3-4 days.
- Freezing: Pour Leftovers Carrot And Coriander Soup into freezer-safe containers or resealable bags, leaving some space for expansion label with the date and freeze for up to 2-3 months.
🥵 How To Reheat Leftovers Carrot And Coriander Soup?
- Microwave: Pour Leftovers Carrot And Coriander Soup into a microwave-safe bowl, cover, and vent heat for 2-3 minutes, stirring halfway.
- Stovetop: Pour Leftovers Carrot And Coriander Soup into a pot heat over medium, stirring occasionally once simmering, heat for up 7 minutes. Ensure it’s thoroughly heated before serving.
FAQs
Is Carrot and Coriander Soup healthy?
Yes, it’s generally healthy carrots are rich in vitamins and fiber, while coriander offers various health benefits and essential oils. The soup can be low in fat and calories, depending on the recipe.
How can I thicken Carrot and Coriander Soup?
To thicken the soup, you can add more cooked carrots or potatoes, use a bit of cream or coconut milk, or blend in some bread. Alternatively, simmer the soup longer to reduce and thicken it.
How can I add more flavor to my Carrot and Coriander Soup?
Enhance the flavor by roasting the carrots before adding them to the soup, using a good quality vegetable stock, adding fresh ginger or garlic, or finishing with a squeeze of lemon or lime for brightness.
Can I use dried coriander instead of fresh in Carrot and Coriander Soup?
Fresh coriander is best for flavor, but you can use dried coriander in a pinch. The flavor profile will differ slightly, and you’ll need less dried coriander as it’s more concentrated.
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 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%
Mary Berry Carrot And Coriander Soup
Description
Mary Berry’s Carrot and Coriander Soup is made with butter, onion, carrots, potato, ground coriander, vegetable stock, fresh coriander, single cream, and paprika. This recipe serves approximately 6 people and takes about 45 minutes to prepare, resulting in a creamy and flavorful soup.
Ingredients
Instructions
- Butter should be melted in a saucepan at a heat setting of medium. The onion should be cooked for four to five minutes, tossing it occasionally, until it becomes tender. Prepare the mixture by thoroughly combining the ground coriander, carrots, and potatoes, as well as the seasoning.
- The stock should be poured over the vegetables. Bring to a boil while stirring to ensure that everything is evenly coated.
- When the vegetables are ready, cover the pot, lower the heat to low, and let it simmer for thirty to thirty-five minutes.
- While this is going on, preheat the oven in accordance with the instructions on the petit pains bag.
- The soup should be removed from the fire after it has been baked for the final eight to ten minutes of the necessary cooking time.
- The soup should be blended with a hand mixer until it is completely smooth after two-thirds of the coriander leaves and stalks have been added to it. To prepare the remaining coriander leaves, roughly chop them.
- After dividing the soup into four bowls, add one tablespoon of cream to each of the bowls.
- The chopped coriander leaves, a sprinkle of paprika, and a twist of black pepper should be used as garnishes. Immediately proceed to serve with the warm
Notes
- Even Chopping: Ensure the carrots and potatoes are chopped into evenly sized pieces. This helps in even cooking and blending.
- Sautéing the Onion: Cook the chopped onion until it becomes tender and translucent in the melted butter. This adds flavor to the soup base.
- Ground Coriander: The ground coriander adds a delightful aroma and flavor to the soup. Ensure it’s well mixed with the carrots and potatoes.
- Vegetable Stock: Use a good quality vegetable stock for the best flavor. Dissolve the stockpot in hot water before adding it to the vegetables.
- Simmering: Once the stock is added, bring the mixture to a boil, then lower the heat and let it simmer for about 30-35 minutes until the vegetables are tender. This allows the flavors to meld.
- Petit Pains: Preheat the oven as per the instructions on the petit pains bag, and bake them during the last 8-10 minutes of soup cooking time. This ensures they are warm and ready to serve with the soup.