Today, I’m going to share with you a delicious recipe for Mary Berry’s carrot and coriander soup. This is a simple and easy soup that is perfect for a cold day. It’s also low in calories but high in flavour and nutrients.
Let’s get started!
What is Mary Berry’s Carrot and Coriander Soup?
Mary Berry is a famous British chef, author, and television presenter who is known for her baking skills and cookbooks. She has been a judge on several popular shows, such as The Great British Bake Off and Britain’s Best Home Cook. She has also written over 70 cookbooks, including Mary Berry’s Complete Cookbook and Mary Berry Everyday.
One of her most popular recipes is the carrot and coriander soup, which is a classic British dish that combines carrots, onion, vegetable stock, and fresh coriander leaves. The soup is blended until smooth and creamy, and seasoned with salt, pepper, and ground coriander. It’s a simple but satisfying soup that can be enjoyed as a starter or a main course.
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Why You Should Try This Recipe
There are many reasons why you should try this recipe, such as:
- It’s easy to make. You only need a few basic ingredients and a blender or a food processor to make this soup. It takes less than 30 minutes to cook and blend the soup, and you can make it ahead of time and reheat it when needed.
- It’s healthy. Carrots are rich in beta-carotene, which is converted into vitamin A in the body. Vitamin A is essential for healthy vision, skin, and immune system. Coriander leaves are also packed with antioxidants, vitamins, minerals, and dietary fibre. They have anti-inflammatory, antibacterial, and antifungal properties that can help prevent infections and diseases.
- It’s delicious. The soup has a sweet and earthy flavour from the carrots, a spicy and aromatic flavour from the ground coriander, and a fresh and herbal flavour from the fresh coriander leaves. The soup is smooth and velvety, with a hint of creaminess from the milk. It’s a comforting and warming soup that will fill you up and make you happy.
How to Make Mary Berry’s Carrot and Coriander Soup
To make this soup, you will need the following ingredients:
- 1 tbsp vegetable oil
- 1 onion, sliced
- 450g/1lb carrots, peeled and sliced
- 1 tsp ground coriander
- 1.2 litres/2 pints vegetable stock
- A large bunch of fresh coriander leaves, roughly chopped
- Salt and freshly ground black pepper
- Milk (optional)
The steps are as follows:
- Heat the oil in a large saucepan over medium-high heat. Add the onion and cook for about 10 minutes, stirring occasionally, until soft and golden.
- Add the carrots and ground coriander and cook for another 5 minutes, stirring frequently, until the carrots are slightly softened.
- Add the vegetable stock and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the carrots are tender.
- Transfer the soup to a blender or a food processor and blend until smooth. You may need to do this in batches depending on the size of your blender or food processor.
- Return the soup to the saucepan and reheat over low heat. Stir in the fresh coriander leaves and season with salt and pepper to taste. You can also add some milk if you want to make the soup creamier.
- Serve hot with some crusty bread or croutons if desired.
Tips and Tricks for Making the Best Carrot and Coriander Soup
Here are some tips and tricks that will help you make the best carrot and coriander soup ever:
- Use fresh coriander leaves instead of dried ones. Fresh coriander leaves have a more intense flavour and aroma than dried ones, which can lose their potency over time. You can also use some of the stems if they are tender enough.
- Adjust the consistency of the soup according to your preference. If you like your soup thicker, you can reduce the amount of stock or increase the amount of carrots. If you like your soup thinner, you can add more stock or water or reduce the amount of carrots.
- Add some lemon juice or zest for some extra zing. Lemon juice or zest can add some brightness and acidity to the soup, which can balance out the sweetness of the carrots. You can also use lime juice or zest instead of lemon if you prefer.
- Spice up your soup with some chilli flakes or powder if you like some heat. Chilli flakes or powder can add some kick and warmth to the soup, which can complement the spiciness of the ground coriander. You can also use fresh chillies or chilli paste instead of dried ones if you have them.
Can I use chicken stock instead of vegetable stock?
Yes, you can use chicken stock instead of vegetable stock if you are not vegetarian or vegan. Chicken stock can add some extra flavour and richness to the soup. However, make sure to use low-sodium chicken stock or adjust the seasoning accordingly, as chicken stock can be saltier than vegetable stock.
Can I use dairy-free milk instead of regular milk?
Yes, you can use dairy-free milk instead of regular milk if you are lactose intolerant or vegan. Dairy-free milk can also make the soup creamier without adding any dairy. You can use any dairy-free milk that you like, such as almond milk, soy milk, oat milk, or coconut milk.
How long can I store the soup in the fridge or freezer?
You can store the soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Make sure to let the soup cool completely before storing it. To reheat the soup, you can either microwave it in a microwave-safe bowl or pot, stirring occasionally, until hot, or heat it in a saucepan over low-medium heat, stirring occasionally, until hot.
Can I add other vegetables to the soup?
Yes, you can add other vegetables to the soup if you want to make it more nutritious and colourful. You can add any vegetables that you like, such as celery, leek, parsnip, sweet potato, pumpkin, or squash. Just make sure to chop them into similar-sized pieces as the carrots and adjust the cooking time accordingly.
Can I use dried coriander seeds instead of ground coriander?
Yes, you can use dried coriander seeds instead of ground coriander if you don’t have any ground coriander on hand. You can either grind them yourself using a mortar and pestle or a spice grinder or toast them lightly in a dry skillet over low heat until fragrant and then crush them with the back of a spoon. You may need to use more or less dried coriander seeds than ground coriander depending on how finely you grind them.