Creamy Carrot and Coriander Soup Recipe That Warms The Soul

Warm, comforting carrot and coriander soup dances with vibrant flavors that’ll make your taste buds sing.

Crisp carrots blend seamlessly with aromatic herbs, creating a magical culinary experience.

Smooth textures and rich undertones promise a delightful meal that feels like a gentle hug.

Mediterranean kitchens have long celebrated this simple yet elegant combination of ingredients.

Freshly chopped coriander adds a bright, zesty note that transforms an ordinary soup into something extraordinary.

Home cooks appreciate how quickly this recipe comes together with minimal effort.

Ladle this sunshine-colored soup into bowls and watch smiles spread across eager faces.

You’ll want to savor every spoonful of this delicious, nourishing creation.

Why Delia Smith Carrot And Coriander Soup Is Light Yet Comforting

• Craft Hearty Comfort: This soup delivers rich, warming flavors perfect for nourishing meals that hug your soul with every spoonful.
• Master Simple Techniques: Beginners can easily follow straightforward chopping and simmering steps, making this recipe an excellent kitchen confidence builder.
• Customize with Ease: Flexible ingredients like creme fraiche and parsley allow personal touches, letting home cooks experiment and make the recipe uniquely theirs.
• Nutrition-Packed Meal: Packed with vegetables like carrots and artichokes, this soup provides a healthy, wholesome option that doesn't compromise on taste or satisfaction.

What You’ll Need For Delia Smith Carrot And Coriander Soup

• Jerusalem Artichokes: Starchy root vegetable that adds a nutty flavor and creamy texture to the soup.
• Carrots: Sweet root vegetable that provides natural sweetness and vibrant orange color.
• Onion, Celery: Aromatic base vegetables that build depth of flavor in the soup.

• Butter: Provides rich flavor and helps soften vegetables during cooking.
• Creme Fraiche: Adds a smooth, tangy finish when served as a garnish.

• Hot Stock: Creates the liquid base and adds savory background to the soup.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.

• Parsley: Fresh herb that adds a bright, green garnish and light herbal note.

How To Make Delia Smith Carrot And Coriander Soup

Step 1: Prep Jerusalem Artichokes

Rinse and peel the Jerusalem artichokes carefully. Cut them into even chunks and drop into a pot of salted water to prevent browning.

Step 2: Prepare Carrots

Thoroughly wash and scrape the carrots to remove any dirt. Slice them into uniform pieces for even cooking.

Step 3: Sauté Aromatics

Heat butter in a large saucepan over low heat. Add chopped onions and celery, cooking gently until they become soft and translucent, releasing their sweet flavors.

Step 4: Combine Vegetables

Drain the Jerusalem artichokes and add them to the pan with the carrots. Season with salt and pepper. Allow the vegetables to sweat and caramelize, developing deep, rich flavors for about 10 minutes.

Step 5: Simmer Soup Base

Pour in hot stock to cover the vegetables. Bring to a gentle simmer and cook slowly until all vegetables become tender and soft, approximately 20 minutes.

Step 6: Blend Soup Smooth

Carefully transfer the soup to a blender in batches. Puree until completely smooth and creamy. Return the blended soup to the original pot.

Step 7: Final Seasoning

Taste the soup and adjust seasoning as needed. Warm gently to ensure perfect temperature.

Step 8: Garnish And Serve

Ladle the soup into warm bowls. Top with a dollop of creme fraiche and sprinkle fresh chopped parsley for a beautiful finish.

Top Tips For Delia Smith Carrot And Coriander Soup

• Prevent Discoloration: Soak peeled artichokes in salted water to stop browning and maintain their fresh appearance.
• Soften Vegetables Slowly: Cook onions and celery on low heat to develop a sweet, mellow flavor without burning.
• Enhance Depth of Flavor: Sweat vegetables with seasonings to release natural sugars and intensify the soup's taste.
• Control Soup Consistency: Blend in batches for a smoother texture, adjusting thickness by adding more stock if needed.
• Garnish for Freshness: Top with a dollop of creme fraiche and sprinkle of parsley to add creaminess and bright herbal notes.

Fun Variations Of Delia Smith Carrot And Coriander Soup

• Vegan Veggie Delight: Replace butter with olive oil, use vegetable stock, and garnish with coconut cream for a plant-based version.
• Ginger Zinger Variation: Add fresh grated ginger during cooking for a warming, spicy kick that complements the carrot's sweetness.
• Low-Carb Cauliflower Swap: Substitute some carrots with cauliflower to reduce carbohydrates while maintaining a creamy texture.
• Moroccan-Inspired Version: Sprinkle ground cumin and paprika during cooking, finish with a drizzle of harissa oil for an exotic flavor profile.

Perfect Pairings For Delia Smith Carrot And Coriander Soup

• Pair with Crusty Bread: Grab a warm, rustic sourdough or hearty whole wheat bread to dip into the creamy soup, soaking up all those delicious vegetable flavors.
• Wine Match: Select a crisp, light-bodied white wine like Sauvignon Blanc or Pinot Grigio that complements the soup's delicate herbal and vegetable notes without overwhelming them.
• Cheese Companion: Add a small side of mild goat cheese or soft feta to provide a tangy contrast to the soup's smooth, earthy profile, enhancing the overall dining experience.
• Fresh Herb Garnish: Sprinkle extra fresh coriander or parsley on top to intensify the soup's aromatic qualities and add a bright, zesty finish to each spoonful.

Storing Delia Smith Carrot And Coriander Soup Safely

• Store soup in an airtight container, cool completely before sealing. Keeps fresh for 3-4 days in the refrigerator.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freezes perfectly for up to 3 months. Label with date.
• Transfer soup to microwave-safe bowl. Heat on medium power in 1-minute intervals, stirring between each interval until heated thoroughly. Stir well to distribute heat evenly.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add splash of water or stock if soup seems too thick. Heat until steaming and temperature reaches 165°F.

FAQs For Delia Smith Carrot And Coriander Soup

• What are the key ingredients in this Carrot and Coriander Soup?

The key ingredients are Jerusalem artichokes, carrots, onion, celery, and stock. Fresh herbs like parsley and coriander add extra flavor to the soup.

• Is this soup healthy?

Yes, this soup is nutritious. Carrots are rich in beta-carotene and vitamins, while Jerusalem artichokes provide fiber and minerals. The vegetable-based recipe offers a low-calorie, nutrient-dense meal.

• Can I make this soup vegetarian?

Absolutely! Simply replace the butter with olive oil and use vegetable stock instead of meat-based stock. The recipe is easily adaptable for vegetarian diets.

Carrot And Coriander Soup Recipe

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4.6 from 16 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Hearty carrot and coriander soup blends rustic charm with elegant simplicity, showcasing garden-fresh ingredients. Smooth, aromatic flavors dance across your palate, offering comfort in each warming spoonful.

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Ingredients

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Vegetables:

• 450 grams (1 pound) carrots
• 700 grams (1.5 pounds) Jerusalem artichokes
• 1 medium onion
• 3 celery stalks

Dairy and Fat:

• 75 grams (2.6 ounces) butter
• Creme fraiche (for garnish)

Liquid and Seasonings:

• 1.5 liters (6 cups) hot vegetable stock
• Salt
• Pepper
• Fresh flat-leaf parsley (for garnish)

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Instructions

1. Immerse chopped Jerusalem artichokes in salted water to prevent discoloration.
2. Thoroughly clean and slice carrots into uniform pieces for even cooking.
3. In a spacious pot, gently sauté diced onions and celery over mild heat until translucent, approximately 5 minutes.
4. Drain artichokes and incorporate them with carrots into the softened vegetables, seasoning lightly and allowing ingredients to release their natural flavors for 10 minutes.
5. Pour hot vegetable stock over the vegetables, creating a smooth liquid base that covers all ingredients.
6. Simmer the mixture on low heat for 20 minutes, ensuring vegetables become tender and fully cooked.
7. Transfer soup to blender, processing in careful batches to achieve a smooth, creamy consistency.
8. Return pureed soup to pot, taste and adjust seasoning with salt and pepper as needed.
9. Warm soup gently without boiling to preserve delicate flavors.
10. Ladle into serving bowls, garnishing with a dollop of creme fraiche and sprinkle of fresh parsley for elegant presentation.

Notes

• Prevent artichokes from browning by keeping them in salted water immediately after peeling, which stops oxidation and maintains their pristine white color.
• Select fresh, firm carrots with bright orange color to ensure maximum sweetness and vibrant flavor in the soup.
• Consider using vegetable stock instead of traditional stock for a lighter, vegetarian-friendly version that maintains deep vegetable essence.
• Blend soup in small batches to achieve smoother consistency, avoiding overfilling blender and potential hot liquid splashing.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 175 kcal
• Sugar: 8 g
• Sodium: 300 mg
• Fat: 7 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 6 g
• Protein: 3 g
• Cholesterol: 20 mg