Imagine sipping on a bowl of Carrot and Coriander Soup. This soup captures the essence of spring in every spoonful. The recipe of mine combines the gentle sweetness of freshly picked spring carrots with the zesty kick of coriander. It creates a blend that wakes up your taste buds and warms you up from the inside. It’s the perfect dish for those in-between spring days when you’re craving the brightness of the season. With a dollop of crème fraiche, this soup’s bright orange colour and velvety smooth texture make it both a treat for the eyes and a comfort for the stomach. Served alongside slices of warm, toasted bread, it offers an effortlessly elegant meal option. Follow this guide to embark on a flavorful journey that celebrates the very best of spring’s offerings.
How To Make Delia Smith’s Carrot and Coriander Soup Recipe Overview
In just about 45 minutes, you can whip up this delightful soup. It serves around six people. It’s perfect for those spring evenings when you’re in the mood for something both warming and refreshing. The magic starts with cooking the coriander seeds to release their fragrant oils. Next, the carrots are sautéed slowly to make them even more sweet.These are mixed together until they are completely smooth. Adding a swirl of crème fraiche at the end gives it a creamy texture and a bit of tang, making the flavours taste great together.
What are the benefits of carrot and coriander soup?
Carrots are more than just a pretty colour on your plate. They are full of beta-carotene, which your body turns into vitamin A. Vitamin A is important for healthy eyesight, a strong immune system, and beautiful skin. Besides that, they are full of antioxidants, vitamins C and K, and potassium.
When it comes to keeping your digestive tract happy, the fiber in carrots has got your back, easing constipation and fostering a happy gut.
Need a boost for your immune system? The dynamic duo of vitamins A and C, along with antioxidants found in carrots, are your allies in fending off those pesky germs.
Feeling inflamed? Coriander, whether you sprinkle it in seed form or scatter it fresh, is known for knocking out inflammation, offering you relief from the inside out.
And let’s talk heart health: carrots’ potassium content is like a balm for high blood pressure, while coriander seeds might just be the secret weapon in lowering bad cholesterol.
Worried about calories? The calories in this soup are low, but the flavour is high. This makes it a great choice for people who are watching how much they eat.
Plus, it’s a soup! The water helps all the cells in your body stay full and healthy, and it’s also good for your face and gets rid of toxins.
But the best part? The simple act of making and enjoying a bowl of this warm, comforting soup can lift your spirits, proving that sometimes, a little cooking can be just the therapy you need.
Slipping this Carrot and Coriander Soup into your meal rotation is a tasty strategy to soak up these perks while treating your taste buds to the fresh, vibrant flavors of the season.
Also Try: Delia Smith Tomato Soup Recipe
Ingredients:
- Carrots, 2.5 lb (approximately 1.1 kg): The star of the soup, carrots add a natural sweetness and vibrant color. They’re packed with beta-carotene, fiber, and vitamins that are essential for health.
- Coriander Seeds, 1.5 tablespoons: These seeds lend a citrusy, slightly spicy flavor that complements the sweetness of the carrots. They’re also known for their digestive benefits and anti-inflammatory properties.
- Butter, 1.25 oz (35 g): Adds richness and depth to the soup, enhancing the overall flavor profile. Butter also helps in sautéing the garlic and carrots, bringing out their natural flavors.
- Garlic, 1 medium clove, crushed: A key ingredient for adding a punch of flavor, garlic enhances the soup’s aroma and has numerous health benefits, including antibacterial properties.
- Chicken or Vegetable Stock, 2.5 pints (1.4 litres): The base of the soup, stock adds depth and body, ensuring the soup is flavorful and nourishing. Opt for homemade or low-sodium options for a healthier choice.
- Fresh Coriander, 4 tablespoons chopped, plus extra sprigs for garnish: Fresh coriander brings a burst of flavor and color to the soup. It’s rich in vitamins and has a refreshing taste that pairs perfectly with carrots.
- Crème Fraîche, 4 tablespoons: Introduces a creamy texture and slight tanginess, balancing the sweet and savory notes of the soup. It also adds a touch of luxury to the dish.
- Salt and Freshly Ground Black Pepper, to taste: Essential for seasoning, they enhance the natural flavors of the ingredients, making the soup more vibrant and balanced.
Instruction:
- Start off by toasting the coriander seeds in a dry pan. Keep them moving until they smell fantastic. This shouldn’t take more than a couple of minutes. Then, crush them lightly. You can use a mortar and pestle for this.
- Next, melt the butter in a large saucepan over medium heat. Add the crushed garlic. Cook it for just a minute until it’s fragrant but not brown. Now, toss in the chopped carrots. Give them a good stir to coat them in the butter and garlic. Let them cook for about 5 minutes. They’ll start to soften and become even sweeter.
- Pour the chicken or vegetable stock into the pan. Add the lightly crushed coriander seeds. Bring everything to a boil, then lower the heat. Cover the pan and let it simmer. You want the carrots to be tender, which will take about 30 minutes.
- Once the carrots are soft, take the pan off the heat. Stir in the fresh chopped coriander. When the soup has cooled a bit, blend it. You can do this in batches in a blender or use an immersion blender right in the pot. Keep going until the soup is nice and smooth.
- Put the blended soup back on the stove. Heat it up gently. Now, stir in the crème fraiche. This makes the soup creamy and adds a slight tang. Taste it and then season with salt and pepper as you like.
- Your soup is ready to enjoy. Ladle it into bowls. If you like, add a small sprig of fresh coriander to each bowl for decoration. Warm crusty bread is perfect for dipping. Enjoy your homemade Carrot and Coriander Soup.
Nutritional Value (per serving):
Calories: Approximately 150 kcal
Protein: 3g
Carbohydrates: 22g
Fat: 7g
Dietary Fiber: 6g
Sodium: Depending on the stock used, adjust intake accordingly.
FAQs:
Can I use ground coriander instead of seeds?
Yes, you can use ground coriander if you don’t have seeds. Ground coriander is more convenient and still adds that citrusy flavor we want. For this recipe, if it asks for 1.5 tablespoons of seeds, just use about 1 teaspoon of the ground spice. Remember, the ground version is stronger, so you need less. This simple swap won’t change the soup’s delicious taste. It’s an easy adjustment to make sure your soup still has that wonderful coriander flavor.
Is there a vegan alternative to crème fraîche?
Yes, there’s a vegan alternative to crème fraîche. You can use vegan cream or coconut cream instead. Both options work well and keep the soup vegan-friendly. They add a nice, creamy texture similar to crème fraîche. Just stir it in at the same point in the recipe. This swap makes the soup perfect for anyone following a vegan diet. You won’t miss out on the creamy goodness. Enjoy making your soup vegan without compromising on its creamy texture and taste.
How can I make this soup if I don’t have a blender?
If you don’t have a blender, no worries. You can still make this soup. Use a hand-held immersion blender right in the pot. It works great. If you don’t have that either, let the soup cool a bit. Then, mash the carrots with a potato masher. Your soup will be chunkier but still tasty. This way, you can enjoy the soup without blending it smooth. It’s a simple solution that lets you make this delicious soup anytime.
Can this soup be frozen?
Yes, this soup can be frozen. First, let it cool down completely after you make it. Once it’s cool, pour it into freezer-safe containers. Make sure the containers are sealed well. Then, put them in the freezer. The soup will stay good for up to 3 months. When you’re ready to eat it, just thaw it and reheat. Freezing is a great way to save some for later. It’s easy and keeps the soup tasting fresh.
What are some serving suggestions for this soup?
For serving this soup, you have a few tasty options. Try adding a dollop of sour cream on top. It’s creamy and adds a nice touch. Sprinkling some toasted pumpkin seeds can add a crunch. They’re really good. A drizzle of olive oil before serving makes it richer. Also, consider some fresh herbs like parsley or extra coriander for color. And don’t forget warm, crusty bread on the side. It’s perfect for dipping. These simple additions make the soup even more special.
Conclusion
This Carrot and Coriander Soup is not just a meal; it’s a warm hug in a bowl. Its vibrant color, delightful flavors, and the smooth, creamy texture make it a perfect dish to welcome the freshness of spring. Whether you’re enjoying it as a light dinner or as a starter for a more elaborate meal, it’s sure to impress with its elegance and simplicity. Enjoy crafting this delightful soup and savor the fresh tastes of the season!
Carrot and coriander soup Delia Smith
Ingredients
- Carrots 2.5 lb (approximately 1.1 kg)
- Coriander Seeds 1.5 tablespoons
- Butter 1.25 oz (35 g)
- Garlic 1 medium clove, crushed
- Chicken or Vegetable Stock 2.5 pints (1.4 litres)
- Fresh Coriander 4 tablespoons chopped, plus extra sprigs for garnish
- Creme Fraîche 4 tablespoons
- Salt and Freshly Ground Black Pepper to taste
Instructions
- Start off by toasting the coriander seeds in a dry pan. Keep them moving until they smell fantastic. This shouldn’t take more than a couple of minutes. Then, crush them lightly. You can use a mortar and pestle for this.
- Next, melt the butter in a large saucepan over medium heat. Add the crushed garlic. Cook it for just a minute until it’s fragrant but not brown. Now, toss in the chopped carrots. Give them a good stir to coat them in the butter and garlic. Let them cook for about 5 minutes. They’ll start to soften and become even sweeter.
- Pour the chicken or vegetable stock into the pan. Add the lightly crushed coriander seeds. Bring everything to a boil, then lower the heat. Cover the pan and let it simmer. You want the carrots to be tender, which will take about 30 minutes.
- Once the carrots are soft, take the pan off the heat. Stir in the fresh chopped coriander. When the soup has cooled a bit, blend it. You can do this in batches in a blender or use an immersion blender right in the pot. Keep going until the soup is nice and smooth.
- Put the blended soup back on the stove. Heat it up gently. Now, stir in the crème fraiche. This makes the soup creamy and adds a slight tang. Taste it and then season with salt and pepper as you like.
- Your soup is ready to enjoy. Ladle it into bowls. If you like, add a small sprig of fresh coriander to each bowl for decoration. Warm crusty bread is perfect for dipping. Enjoy your homemade Carrot and Coriander Soup.
