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Mary Berry Carrot and Coriander Soup Recipe
Saim Thour

Mary Berry Carrot and Coriander Soup Recipe

Make Mary Berry Carrot and Coriander Soup with carrots, fresh coriander, orange juice, and cream. A smooth, comforting British soup recipe ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 People
Course: lunch, Soup, starter
Cuisine: british
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 30 g unsalted butter
  • 1 large onion finely chopped
  • 2 garlic cloves crushed
  • 1 kg carrots peeled and sliced
  • 1 medium floury potato about 200g, peeled and diced
  • 2 tsp ground coriander
  • 1 tsp coriander seeds lightly toasted and crushed
  • 1 litre vegetable stock or chicken stock
  • 1 bay leaf
  • 150 ml milk or 2–4 tbsp double cream
  • 1 –2 tbsp fresh orange juice
  • 1 tsp lemon juice
  • 1 –1½ tsp fine sea salt to taste
  • ¼ tsp black pepper to taste
  • 20 –30g fresh coriander leaves and tender stems chopped
  • For Serving

Equipment

  • Large saucepan or soup pot
  • Wooden Spoon
  • Sharp Knife
  • Chopping Board
  • Vegetable Peeler
  • Stick blender, blender, or food processor
  • Pestle and mortar
  • Ladle
  • Soup bowls

Method
 

  1. Heat the olive oil and butter in a large saucepan over medium heat.
  2. Add the onion with a pinch of salt and cook for 8–10 minutes until softened and lightly golden.
  3. Stir in the garlic, ground coriander, and toasted crushed coriander seeds. Cook for 30 seconds until fragrant.
  4. Add the carrots, potato, stock, and bay leaf. Bring to a boil, then reduce to a gentle simmer.
  5. Partially cover and cook for 18–22 minutes, or until the carrots and potato are completely tender.
  6. Remove the bay leaf and allow the soup to cool for 5 minutes.
  7. Blend using a stick blender or food processor until silky smooth and velvety. Add a splash of stock or water if needed to adjust consistency.
  8. Return the soup to low heat. Stir in the milk or cream, orange juice, lemon juice, and fresh coriander.
  9. Season with salt and black pepper to taste.
  10. Warm through gently without boiling.
  11. Ladle into bowls and garnish with extra coriander, a swirl of cream or yogurt, and cracked black pepper.
  12. Serve hot with crusty bread or rolls.

Notes

  • Toasting coriander seeds before crushing enhances the soup's aromatic spice profile and adds depth of flavor.
  • For an ultra-silky texture, pass the blended soup through a fine-mesh sieve.
  • If the soup becomes too thick, loosen it with extra stock or hot water.
  • Older carrots may need 1 tsp sugar to boost their natural sweetness.
  • Fresh coriander added at the end preserves its bright herbal flavor.
  • Orange juice and lemon juice provide acidity that balances the sweetness of the carrots.
  • For a vegan version, use olive oil instead of butter, vegetable stock, and oat cream or coconut yogurt.
  • The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Always reheat gently and stir frequently to maintain a smooth consistency.