Mary Berry Carrot and Coriander Soup Recipe

This smooth, fragrant Mary Berry Carrot and Coriander Soup is made with sweet carrots, fresh coriander, and rich vegetable stock, and ready in 40 minutes. The aroma hits instantly when you blend the softened vegetables into a vibrant, velvety puree. I always keep a batch in the fridge for easy, comforting lunches.

Why This Classic Works

I used to think root vegetable soups were a bit plain until I adopted this method. Gently sweating the onions and carrots before adding the stock unlocks a deep, natural sweetness. It creates a robust base flavour that carries the spices beautifully.

Adding both ground and fresh coriander makes a huge difference. The ground spice provides earthy warmth during cooking, while the fresh leaves stirred in at the end give a bright, herbaceous finish.

Mary Berry Carrot and Coriander Soup Ingredients

• 1 tbsp vegetable oil or butter
• 1 large onion, chopped
• 500g carrots, peeled and sliced
• 1 tsp ground coriander
• 1 litre vegetable stock
• 1 large handful of fresh coriander, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Carrot and Coriander Soup

1. Saute the Vegetables: Heat the oil in a large pan over medium heat, then fry the onion and carrots for about 5 minutes until starting to soften.
2. Toast the Spices: Stir in the ground coriander and cook for 1 minute until fragrant.
3. Simmer the Soup: Pour in the vegetable stock, bring to a boil, then reduce the heat, cover, and simmer for 20 minutes until the carrots are completely tender.
4. Blend to Smooth: Remove from the heat, stir in the fresh coriander, and blend with an immersion blender until completely smooth.
5. Season and Serve: Taste and adjust the seasoning with salt and pepper before ladling into warm bowls.

Recipe Tips

• Slice carrots evenly: Cutting them roughly the same size ensures they all cook at the same rate.
• Do not skip the ground spice: Toasting the ground coriander before adding liquid releases essential oils for better flavour.
• Let it cool slightly: If using a jug blender instead of a hand blender, let the soup cool for a few minutes to prevent steam explosions.

What To Serve With Carrot and Coriander Soup

Crusty bread or warm sourdough is essential for dipping into this vibrant soup. A simple cheese toastie also pairs perfectly if you want a more filling lunch.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 3 days. It freezes beautifully for up to 3 months. Defrost in the fridge overnight and reheat gently on the stove.

FAQs

Can I use old, wrinkly carrots?

Yes, soup is a great way to use up older root vegetables as they will be blended anyway. Just remove any soft or mouldy spots.

Do I have to peel the carrots?

If they are organic and scrubbed clean, you can leave the skins on. However, peeling yields a smoother texture and brighter colour.

Can I make this creamy?

Absolutely, swirl in a tablespoon of double cream or coconut milk right before serving for a richer finish.

Nutrition

• Calories: 95 kcal
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrate: 15g
• Protein: 2g

Try More Recipes:

• Mary Berry Beetroot Soup Recipe
• Mary Berry Carrot Soup Recipe
• Mary Berry Chicken Soup Recipe