Ekani Ella The Mary Berry Carrot and Coriander Soup is a classic British comfort dish that’s both light and nourishing. With its vibrant colour, smooth texture, and the fresh aroma of coriander, it’s the perfect soup for chilly days or healthy lunches. This recipe combines simple ingredients like carrots, onions, and stock, yet the result is a beautifully balanced soup that’s full of natural sweetness and warmth — exactly the kind of easy elegance Mary Berry is known for.
What Is Mary Berry’s Carrot and Coriander Soup?
Mary Berry’s Carrot and Coriander Soup is a creamy, blended vegetable soup made with fresh carrots, onions, coriander, and a touch of butter or olive oil. The earthy sweetness of carrots complements the fragrant, citrusy notes of coriander, creating a flavour that’s both refreshing and comforting.
Other Popular Mary Berry Soup Recipes
- Mary Berry Cauliflower Soup
- Mary Berry Sweet Potato Soup
- Mary Berry Parsnip and Ginger Soup
- Mary Berry Curried Parsnip Soup
Why You’ll Love This Recipe
- Quick and simple – Ready in under 30 minutes.
- Healthy and low-fat – Naturally rich in vitamins and fibre.
- Beautifully aromatic – Coriander gives the soup a fresh lift.
- Perfect for freezing – Ideal for batch cooking and meal prep.
- Family favourite – Mild and suitable for all ages.
Ingredients You’ll Need
- Butter or olive oil – 1 tbsp
- Onion – 1 large, chopped
- Garlic – 1 clove, crushed
- Ground coriander – 1½ tsp
- Fresh carrots – 600g, peeled and sliced
- Vegetable or chicken stock – 1 litre
- Fresh coriander leaves – a small bunch, chopped
- Salt and pepper – to taste
- Single cream or milk – optional, for a creamy finish
Useful Kitchen Equipment
- Large saucepan or soup pot
- Hand blender or countertop blender
- Measuring jug
- Chopping board and sharp knife
- Wooden spoon
Instructions to Prepare Mary Berry Carrot and Coriander Soup
Step 1: Soften the onions and garlic
In a large saucepan, melt the butter or heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
Step 2: Add the coriander and carrots
Sprinkle in the ground coriander, stirring well to release its aroma. Add the carrots and toss to coat them evenly in the fragrant mixture.
Step 3: Add stock and simmer
Pour in the stock, bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 20 minutes, or until the carrots are tender and soft.
Step 4: Blend until smooth
Remove from heat and use a hand blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender. If it’s too thick, add a little more stock to adjust consistency.
Step 5: Stir in fresh coriander
Add the fresh coriander and blend briefly to combine. Season with salt and pepper to taste.
Step 6: Serve warm
Ladle into bowls and top with a swirl of cream or a few coriander leaves for garnish. Serve with warm, crusty bread or a slice of buttered toast.
What to Serve With Mary Berry Carrot and Coriander Soup
- Warm crusty bread – Perfect for dipping.
- Cheese toasties – Adds richness and crunch.
- Fresh salad – Complements the soup’s light flavour.
- Roasted chickpeas – Sprinkle on top for extra texture.
- Garlic bread – Enhances the overall comfort factor.
Expert Tips for Perfect Mary Berry Carrot and Coriander Soup
- Use fresh coriander – Add it at the end for the best flavour.
- Avoid overcooking carrots – Keep an eye on texture for a vibrant taste.
- Blend thoroughly – A smooth consistency makes the soup more elegant.
- Adjust spice level – Add extra ground coriander for a bolder aroma.
- Add lemon juice – A squeeze before serving brightens the flavour.
Creative Ways to Customize Mary Berry Carrot and Coriander Soup
- Add ginger – For a gentle warmth and depth.
- Include potato – For a thicker, creamier texture.
- Use coconut milk – For a dairy-free version with tropical flavour.
- Add a pinch of cumin – Gives a subtle earthy tone.
- Top with croutons or yogurt swirl – For texture and visual appeal.
How to Store Mary Berry Carrot and Coriander Soup Leftovers
Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
How Do I Reheat Mary Berry Carrot and Coriander Soup?
- On the stove: Reheat gently over medium heat, stirring occasionally.
- In the microwave: Heat for 2–3 minutes, stirring halfway through.
- From frozen: Thaw overnight in the fridge and warm slowly on the stove, adding a splash of stock if too thick.
Nutritional Value (per serving)
- Calories: 180 kcal
- Protein: 4g
- Fat: 7g
- Carbohydrates: 22g
- Fibre: 5g
Mary Berry Carrot and Coriander Soup Recipe
Mary Berry’s Carrot and Coriander Soup is a creamy, blended vegetable soup made with fresh carrots, onions, coriander, and a touch of butter or olive oil. The earthy sweetness of carrots complements the fragrant, citrusy notes of coriander, creating a flavour that’s both refreshing and comforting.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Soup
- Method: Simmering and blending
- Cuisine: British
Ingredients
-
Butter or olive oil – 1 tbsp
-
Onion – 1 large, chopped
-
Garlic – 1 clove, crushed
-
Ground coriander – 1½ tsp
-
Fresh carrots – 600g, peeled and sliced
-
Vegetable or chicken stock – 1 litre
-
Fresh coriander leaves – a small bunch, chopped
-
Salt and pepper – to taste
-
Single cream or milk – optional, for a creamy finish
Instructions
In a large saucepan, melt the butter or heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
Sprinkle in the ground coriander, stirring well to release its aroma. Add the carrots and toss to coat them evenly in the fragrant mixture.
Pour in the stock, bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 20 minutes, or until the carrots are tender and soft.
Remove from heat and use a hand blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender. If it’s too thick, add a little more stock to adjust consistency.
Add the fresh coriander and blend briefly to combine. Season with salt and pepper to taste.
Ladle into bowls and top with a swirl of cream or a few coriander leaves for garnish. Serve with warm crusty bread or a slice of buttered toast.
FAQs
How do you make Mary Berry’s carrot and coriander soup smooth?
To achieve a silky-smooth texture, blend the soup while it’s still warm using a hand blender or jug blender. If it’s too thick, add a small amount of hot stock or water and blend again until you reach the desired consistency. Strain it through a fine sieve for an even smoother finish.
When should you add coriander to carrot and coriander soup?
Add ground coriander at the beginning while sautéing the onions to bring out its aroma and flavour. The fresh coriander should be added at the end, just before blending, to preserve its bright, fresh taste and vibrant green colour.
How do you fix carrot and coriander soup that’s too thin or too thick?
If your soup turns out too thin, simmer it uncovered for a few extra minutes to let it thicken naturally. If it’s too thick, stir in a splash of stock, milk, or cream until it reaches a perfect consistency.
Can you freeze carrot and coriander soup?
Yes, this soup freezes beautifully. Allow it to cool completely, pour it into an airtight freezer container, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm gently on the stove, adding a little stock if needed.
Final Words
The Mary Berry Carrot and Coriander Soup is light, fragrant, and full of goodness — a wonderful balance between earthy carrots and fresh herbs. Easy to prepare and always satisfying, it’s a dish that brightens up any table. Perfect for a cozy lunch, a family dinner, or a starter at festive gatherings, this timeless soup never disappoints.
