Are you looking for a simple and satisfying soup recipe that is full of flavor and nutrition?
If so, you will love this Mary Berry Carrot and Orange Soup.
It’s a creamy and smooth vegan, gluten-free, and dairy-free soup that has a wonderful balance of sweetness and tanginess from the carrots and oranges.
Today, I will show you how to make this soup step by step and give you some tips and tricks to make it even better.
What is Mary Berry Carrot and Orange Soup?
Mary Berry Carrot and Orange Soup is a delicious and easy soup recipe that is perfect for any occasion. It’s a creamy and smooth soup that has a wonderful balance of sweetness and tanginess from the carrots and oranges. It’s also vegan, gluten-free, and dairy-free, making it suitable for everyone.
Mary Berry is a famous British food writer and television presenter who is best known for her role as a judge on The Great British Bake Off. She has written over 70 cookbooks and has a wealth of experience in the kitchen. She is also known for her simple and elegant recipes that are full of flavor and charm.
Other Mary Berry Soap
Why You’ll Love This Recipe
There are many reasons why you’ll love this recipe for Mary Berry Carrot and Orange Soup.
Here are some of them:
- It’s easy to make. You only need a few ingredients and one pot to make this soup.
- It’s healthy. Carrots are rich in beta-carotene, vitamin A, and antioxidants that can boost your immune system and vision. Oranges are high in vitamin C, folate, and fiber that can support your digestion and skin health.
- It’s versatile. You can serve this soup as a starter, a main course, or a snack.
- It’s comforting. There’s nothing like a warm bowl of soup to soothe your soul and warm your body on a cold day. This soup has a creamy texture and a bright color that will make you feel cozy and happy.
Mary Berry Carrot and Orange Soup Ingredients
To make this soup, you’ll need the following ingredients:
- Olive oil: This is the base of the soup, and it adds some healthy fats and flavor.
- Onions: These add some sweetness and depth to the soup.
- Garlic: This adds some aroma and spice to the soup.
- Carrots: These are the main ingredient of the soup, and they give it a lovely orange color and natural sweetness.
- Orange juice: This adds some acidity and freshness to the soup, as well as some vitamin C.
- Vegetable stock: This is the liquid that makes the soup smooth and creamy. You can use homemade or store-bought stock, or water if you prefer.
- Ground coriander: This is a spice that adds some warmth and earthiness to the soup.
- Cinnamon: This is another spice that adds some sweetness and complexity to the soup.
- Salt and pepper: These are the basic seasonings that enhance the flavor of the soup.
- Fresh coriander: This is an optional garnish that adds some color and freshness to the soup.
Steps to Make Mary Berry Carrot and Orange Soup
Here are the step-by-step instructions on how to make this soup:
Step 1: Prepare the ingredients
Before you start cooking, you need to prepare the ingredients. Here’s what you need to do:
- Peel and dice the onions
- Peel and chop the garlic
- Peel and dice the carrots
- Zest and juice the oranges
- Measure out the vegetable stock, olive oil, ground coriander, cinnamon, salt, and pepper
Step 2: Cook the onions and garlic
Next, you need to cook the onions and garlic in a large pot over medium-low heat. Here’s how:
- Heat the olive oil in the pot
- Add the onions and garlic
- Cook for about 15 minutes, stirring occasionally, until soft and golden
- Be careful not to burn them, as this will affect the flavor of the soup
Step 3: Add the carrots, orange juice, stock, and spices
Once the onions and garlic are cooked, you need to add the rest of the ingredients to the pot. Here’s what you need to do:
- Add the carrots, orange juice, vegetable stock, ground coriander, cinnamon, salt, and pepper
- Stir well to combine everything
- Bring the mixture to a boil
- Reduce the heat and simmer for about 30 minutes, or until the carrots are tender
Step 4: Blend the soup
When the carrots are cooked, you need to blend the soup until smooth. Here’s how:
- Turn off the heat
- Use an immersion blender or a regular blender to puree the soup
- Be careful not to overfill or spill the hot soup
- If using a regular blender, work in batches and transfer the soup to a large bowl or another pot
- Adjust the consistency of the soup by adding more stock or water if needed
- Taste and adjust the seasonings if needed
Step 5: Serve the soup
Finally, you need to serve the soup while it’s hot. Here’s what you need to do:
- Ladle the soup into bowls
- Sprinkle some fresh coriander on top if desired
- Enjoy with some bread or crackers if desired
How do I serve Mary Berry Carrot and Orange Soup?
You can serve this soup as a starter, a main course, or a snack. It’s delicious on its own, or with some bread or crackers to dip into it. You can also serve it with a salad or a sandwich for a more filling meal.
What do I serve with Mary Berry Carrot and Orange Soup?
There are many options for what you can serve with this soup. Here are some suggestions:
- Bread: You can serve this soup with any kind of bread, such as sourdough, baguette, ciabatta, or naan.
- Crackers: You can serve this soup with any kind of crackers, such as saltines, ritz, or wheat thins.
- Salad: You can serve this soup with any kind of salad, such as green salad, coleslaw, potato salad, or pasta salad.
- Sandwich: You can serve this soup with any kind of sandwich, such as a cheese sandwich, ham sandwich, chicken sandwich, or veggie sandwich.
Tips and Mistakes to Avoid for Making the Best Mary Berry Carrot and Orange Soup
Here are some tips and mistakes to avoid for making the best Mary Berry Carrot and Orange Soup:
- Use fresh ingredients: The quality of the ingredients will affect the flavor of the soup. Use fresh carrots, oranges, onions, garlic, and coriander for the best results.
- Cut the carrots evenly: The size of the carrot pieces will affect the cooking time and the texture of the soup. Cut them into even-sized chunks so that they cook evenly and blend smoothly.
- Don’t overcook the onions and garlic: The onions and garlic will add sweetness and depth to the soup, but if you overcook them, they will become bitter and burnt. Cook them gently over medium-low heat until soft and golden.
- Don’t overblend the soup: The soup should be smooth and creamy, but not too thin or watery. Blend it until there are no large chunks of carrots left, but don’t overdo it. You can also leave some texture in the soup if you prefer.
- Don’t skip the spices: The spices will add warmth and complexity to the soup. Don’t skip them or use too little of them. You can also experiment with other spices like ginger, nutmeg, or turmeric if you like.
- Don’t forget to garnish: The garnish will add color and freshness to the soup. Don’t forget to sprinkle some fresh coriander on top of each bowl. You can also use other herbs like parsley, basil, or mint if you like.
This soup can be stored in an airtight container in the refrigerator 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 freeze the soup, you can either freeze it in one large container, or in individual portions in freezer bags or containers. This way, you can thaw and reheat only what you need.
To thaw the soup, you can either transfer it to the refrigerator overnight or microwave it on low power until it’s soft enough to stir.
How Do I Reheat Mary Berry Carrot and Orange Soup
To reheat the soup, you can either use the stovetop or the microwave.
To reheat on the stovetop,
transfer the soup to a large pot and heat it over medium-low heat, stirring occasionally, until it’s hot and bubbly.
To reheat in the microwave,
transfer the soup to a microwave-safe bowl and heat it on high power for 2 minutes, stirring halfway through. You may need to adjust the time depending on the amount of soup and the power of your microwave.
In both cases, you may need to add some water or stock if the soup is too thick after reheating.
Nutrients per serving (based on 1 Carrot and Orange Soup):
- Calories: 80 kcal
- Carbs: 17 g
- Fat: 1 g
- Protein: 2 g
- Fiber: 2 g
- Sugar: 7 g
- Vitamin A: 50 %
- Vitamin C: 35 %
- Calcium: 4 %
- Iron: 6 %
Here are some related FAQs that you may find helpful:
Can I use canned or frozen carrots instead of fresh ones?
Yes, you can use canned or frozen carrots instead of fresh ones if that’s what you have on hand. However, fresh carrots will give you the best flavor and texture for this soup.
Can I use orange zest instead of orange juice?
Yes, you can use orange zest instead of orange juice if you want a more intense orange flavor. You can also use both orange zest and juice for an extra boost of citrus.
Can I use other spices instead of coriander and cinnamon?
Yes, you can use other spices instead of coriander and cinnamon if you want to change up the flavor of this soup. Some possible alternatives are ginger, nutmeg, turmeric, cumin, or curry powder.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in the refrigerator or freezer until ready to serve. Just follow the storage guidelines above and reheat the soup when needed.
Can I make this soup in a slow cooker or an instant pot?
Yes, you can make this soup in a slow cooker or an instant pot if you want to save some time and effort. Just add all the ingredients to your appliance and cook according to its instructions. Then blend the soup as usual.