Nigella Carrot And Coriander Soup

Let me tell you something upfront: I used to hate carrot soup. There, I said it. It always reminded me of bland baby food — until I stumbled across this version inspired by Nigella Lawson. Carrots and coriander? Still sounded like a punishment. But one rainy Tuesday, with a fridge full of carrots and a craving for something warm and comforting, I gave it a go.

Well. I was wrong. So wrong.

This Nigella Carrot and Coriander Soup isn’t the watery orange disappointment I feared. It’s bold, fragrant, and laced with cumin and lemon — smooth like velvet, yet peppery and fresh from a hit of chopped cilantro. Creamy without being heavy. It’s the kind of soup that makes you sigh after each spoonful. Just… don’t forget to salt in layers, yeah? One over-season and the whole thing’s off. Learned that the hard way.

Ingredients List

• 2 pounds whole carrots — peeled and chopped. Sweet base of the soup.
• 1 yellow onion — diced finely for mellow depth.
• 1 tablespoon minced garlic — adds warmth and savoury edge.
• 2 tablespoons butter — gives a lush base flavour. Olive oil works too.
• 6 cups vegetable broth — I’ve used chicken broth in a pinch. Still good.
• 1 cup heavy cream or fat-free half and half — coconut milk also works beautifully for a vegan version.
• 2–3 teaspoons salt — taste as you go.
• Cracked black pepper — to balance the sweetness.
• 1 teaspoon ground coriander — subtle citrus warmth.
• 1 teaspoon ground cumin — earthy, slightly smoky.
• Juice of ½ lemon — don’t skip it. That zing ties it all together.
• Large handful of fresh cilantro — roughly chopped, stirred in at the end.

How to Make It

1. Melt the butter in a large saucepan over medium heat. Once melted, toss in the garlic.
2. Stir for 2–3 minutes until fragrant — not browned. Burnt garlic is a tragedy.
3. Add onion, cook until translucent. Then pile in the carrots.
4. Pour in your vegetable broth, enough to just cover the carrots.
5. Bring to a boil, then lower heat and simmer for 10–12 minutes. Carrots should be fork-soft but not mushy.
6. Take a breath. Tidy the kitchen. Maybe text someone back.
7. Blend the soup until silky smooth — use a blender or immersion stick. (Mind the splatter.)
8. Return to the pan and stir in cream, coriander, cumin, lemon juice, salt, and pepper.
9. Taste and adjust seasoning. Then stir in your chopped cilantro right at the end.

Common Mistakes

Why does my soup taste flat?
You probably forgot the lemon juice or under-seasoned it. Acid and salt are essential.

Can I overcook the carrots?
Yes — and you’ll lose both their vibrant colour and delicate sweetness. Watch the clock.

Why is my soup too thin?
Too much broth. Use just enough to cover the carrots. You can always add more after blending.

Help, mine turned bitter!
You may have burned the garlic or over-toasted your spices. Keep the heat gentle early on.

I made this once and it was bland. Why?
Happened to me too. The trick is layering flavour — cook the aromatics properly, season gradually, and don’t skip the lemon or fresh coriander.

Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 4 days. It actually tastes better the next day.
• Freezer: Freeze flat in zip bags or portioned tubs for up to 3 months.
• Reheat:
  • Stovetop: Gentle simmer, stir often.
  • Microwave: In 1-minute bursts, stirring in between.
  • Slow cooker: 1–2 hours on low, covered.

What to Serve With It

• Chunky bread or cheese toasties — soup’s soulmate.
• Crisp green salad with mustard vinaigrette — for contrast and crunch.
• Spiced chickpea flatbreads — if you’re leaning more Middle Eastern.

FAQ Section

Can I make this vegan?
Yes, use olive oil instead of butter, and coconut milk or cashew cream instead of dairy.

Can I freeze this soup with cream in it?
Yes — it freezes well. Just stir it well when reheating as the cream can separate slightly.

What herbs work if I don’t like cilantro?
Flat-leaf parsley or a tiny bit of fresh mint works — not the same flavour, but still fresh.

Can I use dried coriander leaf instead of fresh?
Technically, yes, but the flavour won’t be nearly as bright. Fresh is far better here.

Try More Recipes:

• Nigella Mushroom Risotto
• Nigella Banana And Chocolate Cake
• Nigella Savoury Muffins
• Nigella Baked Alaska