Delia Smith Carrot And Coriander Soup

Name: Delia Smith Carrot And Coriander Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 700g carrots; 1 medium onion; 1 tbsp olive oil or butter; 1 tsp ground coriander; 1 litre vegetable stock; Salt; Black pepper; Fresh coriander

This Delia Smith carrot and coriander soup is smooth, gently spiced, and wonderfully comforting. The texture is velvety with a fresh herbal finish from the coriander, making it light yet satisfying. It is an easy, beginner friendly soup that comes together with minimal effort. From start to finish, it takes about 40 minutes and works perfectly as a starter or a simple lunch.

Ingredients

For the soup base

700g carrots, peeled and thinly sliced
1 medium onion, finely chopped
1 tbsp olive oil or butter
1 tsp ground coriander
1 litre vegetable stock
Salt, to taste
Freshly ground black pepper, to taste

To finish

Small bunch fresh coriander, chopped
Squeeze of fresh lemon juice, optional

How to Make Delia Smith Carrot And Coriander Soup

Prepare the vegetables: Peel and slice the carrots evenly so they cook at the same rate. Finely chop the onion and set everything aside.
Soften the onion: Heat the oil or butter in a large saucepan over medium heat. Add the onion and cook gently for 5 minutes until soft and translucent, stirring occasionally.
Add the spices and carrots: Stir in the ground coriander and cook for 30 seconds to release the aroma. Add the sliced carrots and mix well so they are lightly coated.
Simmer the soup: Pour in the vegetable stock and bring to a gentle boil. Reduce the heat, cover, and simmer for 20 to 25 minutes until the carrots are completely tender.
Blend until smooth: Remove the pan from the heat and blend the soup using a hand blender until smooth and creamy. Season with salt and black pepper to taste.
Finish and serve: Stir through the chopped fresh coriander and add a small squeeze of lemon juice if using. Serve hot with crusty bread.

Tips

How do I avoid a bland soup?

Season gradually and taste at the end. A squeeze of lemon juice or extra fresh coriander brightens the flavour beautifully.

Can I make the soup extra smooth?

Blend for a little longer and pass the soup through a fine sieve if you want a restaurant style finish.

What if the soup is too thick?

Add a little extra hot stock or water until you reach your preferred consistency.

Serving Suggestions

Serve with warm crusty bread or a buttered roll
Add a swirl of cream or yogurt on top
Pair with a simple cheese toastie

Storage

Room temperature

Let the soup cool completely, then store. Do not leave at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave.

Freezing

This soup freezes well for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.

Nutrition

Calories: 160 kcal
Carbohydrates: 22g
Protein: 3g
Fat: 6g
Saturated fat: 1g
Sodium: 480mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make carrot and coriander soup without a blender?

Yes, you can mash the carrots very well with a potato masher, but the texture will be more rustic rather than smooth.

Can I use ground coriander instead of fresh?

Ground coriander adds warmth, but fresh coriander at the end gives the soup its signature fresh flavour.

Is carrot and coriander soup vegan?

Yes, as long as you use vegetable stock and oil instead of butter, the soup is fully vegan.

Can I add cream to this soup?

You can stir in a little cream at the end for richness, but it is just as delicious without it.