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Delia Smith Carrot and Coriander Soup Recipe

Delia Smith Carrot and Coriander Soup Recipe

Delia Smith's carrot and coriander soup recipe is warming, fragrant and wonderfully easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Soup
Cuisine: British
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 25 g unsalted butter
  • 1 onion chopped
  • 700 g 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)

Method
 

  1. Melt butter and sweat the onion gently for 5–6 minutes.
  2. Add the carrots and cook for a further 5 minutes.
  3. Stir in garlic and ground coriander for 1 minute.
  4. Pour in the stock and bring to a simmer.
  5. Cover and simmer for 20–25 minutes until carrots are tender.
  6. Blend until completely smooth.
  7. Stir in fresh coriander and season.
  8. Serve with a swirl of cream and extra coriander.

Notes

Keep the heat low while sweating the vegetables to avoid browning.
Chop the carrots evenly for consistent cooking.
Add fresh coriander right at the end to keep its bright flavour.
Loosen with extra stock if the blended soup feels too thick.
Freezes well for up to 3 months.