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
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Butter or olive oil – 1 tbsp
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Onion – 1 large, chopped
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Garlic – 1 clove, crushed
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Ground coriander – 1½ tsp
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Fresh carrots – 600g, peeled and sliced
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Vegetable or chicken stock – 1 litre
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Fresh coriander leaves – a small bunch, chopped
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Salt and pepper – to taste
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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.