Amelia Grace There’s a reason carrot and coriander soup turns up on so many menus, and it’s simply because the combination works so well — the natural sweetness of slowly cooked carrots against the fresh, slightly citrusy lift of coriander.
This is a proper store-cupboard soup, the sort I make when I want something warming and comforting without needing anything particularly special from the shops.
It blends down into a beautifully smooth, silky texture, and the coriander added right at the end keeps its bright, fresh flavour rather than fading into the background.
Why Sweating the Vegetables First Builds Better Flavour
The foundation of a good carrot soup starts well before the stock ever goes into the pan.
Cooking the onion and carrots gently in butter, without letting them brown, allows their natural sugars to slowly soften and concentrate, building a genuine depth of sweetness that you simply won’t get by adding raw vegetables straight to boiling stock.
This gentle process, known as sweating, is a small extra step at the start, but it makes a real difference to how rich and rounded the finished soup tastes.
Ingredients for Delia Smith Carrot and Coriander Soup
- 25g unsalted butter
- 1 onion, chopped
- 700g carrots, peeled and chopped
- 1 garlic clove, crushed
- 1 tsp ground coriander
- 1 litre vegetable or chicken stock
- Salt and freshly ground black pepper
- A large handful of fresh coriander, chopped, plus extra to garnish
- A swirl of cream, to serve (optional)
How to Make Delia Smith Carrot and Coriander Soup — Step by Step
Step 1 — Sweat the Onion
Melt the butter in a large pan over low heat. Add the onion and cook gently for 5–6 minutes, until soft but not coloured.
Step 2 — Add the Carrots
Add the chopped carrots and cook for a further 5 minutes, stirring occasionally, still without letting anything brown.
Step 3 — Add the Garlic and Ground Coriander
Stir in the garlic and ground coriander, cooking for 1 minute until fragrant.
Step 4 — Add the Stock
Pour in the stock and bring to a simmer.
Step 5 — Simmer Until Tender
Cover and simmer gently for 20–25 minutes, until the carrots are completely soft when pierced with a knife.
Step 6 — Blend Until Smooth
Remove from the heat and blend until completely smooth, using a stick blender or transferring in batches to a jug blender.
Step 7 — Stir in the Fresh Coriander
Stir in the chopped fresh coriander, then season with salt and pepper to taste.
Step 8 — Serve
Ladle into bowls, finishing with a swirl of cream and a scattering of extra fresh coriander, if using.
My Top Tips for the Best Delia Smith Carrot and Coriander Soup
Don’t let the vegetables brown while sweating. Keep the heat low and gentle — browning at this stage changes the flavour and colour of the finished soup away from that clean, sweet carrot taste.
Chop the carrots evenly. This means they cook at the same rate, so you’re not left with some pieces still firm while others have turned to mush.
Add the fresh coriander right at the end. Cooking it for too long dulls its bright, fresh flavour, so stir it in just before blending or serving.
Blend until properly smooth. A silky, lump-free texture is what makes this soup feel special rather than just functional, so take your time at this stage.
Adjust the consistency with extra stock or water. If the soup feels too thick after blending, simply loosen it with a little extra hot stock until it reaches the consistency you like.
Serving Suggestions
Serve with warm crusty bread or a swirl of cream on top for extra richness. A scattering of toasted seeds or a drizzle of good olive oil also makes a nice finishing touch if you’re serving it for guests.
How to Store Delia Smith Carrot and Coriander Soup
In the fridge: Store in an airtight container for up to 3 days. Reheat gently on the hob, stirring occasionally.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes beautifully for up to 3 months. Defrost fully in the fridge before reheating gently on the hob.
Delia Smith Carrot and Coriander Soup Recipe
Ingredients
Method
- Melt butter and sweat the onion gently for 5–6 minutes.
- Add the carrots and cook for a further 5 minutes.
- Stir in garlic and ground coriander for 1 minute.
- Pour in the stock and bring to a simmer.
- Cover and simmer for 20–25 minutes until carrots are tender.
- Blend until completely smooth.
- Stir in fresh coriander and season.
- Serve with a swirl of cream and extra coriander.
Notes
Frequently Asked Questions About Delia Smith Carrot and Coriander Soup
Why is my soup not smooth enough?
This usually means it needs a little longer in the blender, or the carrots weren’t fully cooked through before blending. Make sure the carrots are completely soft before you start, and blend thoroughly.
Can I use ground coriander only, without fresh?
Yes, though the fresh coriander added at the end gives a brighter, more distinctive flavour. If you only have ground, simply increase the quantity slightly and add it earlier in the cooking process.
Can I make this soup vegan?
Yes — use vegetable stock instead of chicken, and swap the butter for a plant-based alternative or a splash of olive oil. Serve with a plant-based cream alternative, or simply omit it.
Why does my soup taste a bit flat?
This is often down to under-seasoning. Taste right at the end and add salt gradually until the sweetness of the carrots and the flavour of the coriander both come through properly.
