Mary Berry Carrot Soup Recipe

This smooth, warming Mary Berry Carrot Soup is made with sweet carrots, aromatic coriander, and vegetable stock, ready in 35 minutes. Sweating the vegetables slowly with the spices releases a gorgeous depth of flavour before blending everything into a silky puree. I always keep a batch of this comforting classic in my freezer.

Why This Classic Works

This recipe is a brilliant example of how a few humble ingredients can create something truly special. Adding a diced potato is the real secret here, as it thickens the soup beautifully without needing pots of heavy cream.

When I first made this, I rushed the initial cooking stage and the flavour fell flat. I quickly learned that letting the carrots and onions soften gently with the ground coriander is essential for that rich, sweet base.

Mary Berry Carrot Soup Ingredients

• 1 tbsp butter or vegetable oil
• 1 large onion, roughly chopped
• 450g carrots, peeled and sliced
• 1 medium potato, peeled and diced
• 1 tsp ground coriander
• 1.2 litres vegetable stock
• Salt and freshly ground black pepper
• Fresh coriander, chopped (to serve)

How To Make Mary Berry Carrot Soup

1. Sauté the Vegetables: Melt the butter or heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes until softened.
2. Add the Carrots and Spice: Stir in the chopped carrots, diced potato, and ground coriander. Cook for a further 5 minutes, stirring occasionally, to release the aromatic flavours.
3. Simmer the Soup: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer gently for 20-25 minutes until the vegetables are completely tender.
4. Blend Until Smooth: Remove the pan from the heat and let it cool slightly. Use a hand blender to puree the soup until it reaches a silky, smooth consistency.
5. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. Ladle into warm bowls and scatter over the fresh coriander.

Recipe Tips

• Cut vegetables evenly: Dicing the potato and carrots to a similar size ensures they cook through at the exact same rate.
• Don’t skip the potato: It provides a natural, velvety thickness that stops the soup from feeling watery.
• Toast the spices: Cooking the ground coriander with the vegetables removes any raw spice flavour and deepens the overall taste.

What To Serve With Carrot Soup

A wedge of crusty sourdough or a warm, buttered brown roll is absolutely essential for mopping up the bowl. If you want a more substantial lunch, pair it with a sharp mature cheddar cheese toastie.

How To Store

Allow the soup to cool completely before transferring it to an airtight container. It will keep happily in the fridge for up to 3 days. To freeze, portion it into freezer-safe bags or tubs for up to 3 months, then defrost thoroughly before reheating.

FAQs

Can I make this soup without a hand blender?

Yes, you can carefully transfer the cooled soup to a jug blender in batches. Just blend until completely smooth and return to the pan to heat through.

Can I use chicken stock instead of vegetable?

Absolutely, chicken stock adds a lovely savoury depth if you don’t need the soup to be strictly vegetarian.

Why is my soup too thin?

If your carrots were particularly small or you added too much stock, let the blended soup simmer uncovered for a few minutes to reduce and thicken.

Should I add cream?

A swirl of single cream or milk at the end is lovely for richness. However, the blended potato usually makes it creamy enough on its own.

Nutrition

• Calories: 120 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 450mg
• Total Carbohydrate: 20g
• Protein: 2g

Try More Recipes:

• Mary Berry Chicken Soup Recipe
• Mary Berry Celeriac Soup Recipe
• Mary Berry Mushroom Soup Recipe