Delia Smith Carrot And Coriander Soup Recipe

Delia Smith Carrot And Coriander Soup is made with a simple but flavor-packed base of sweet carrots, sautéed onions, and a generous amount of whole coriander seeds. This recipe transforms humble ingredients into a sophisticated starter by dry-roasting the seeds to release their aromatic, citrusy oils before simmering. It is a light, healthy, and warming soup that relies on the natural sweetness of the vegetables rather than heavy cream for its luxurious texture.

Delia Smith Carrot And Coriander Soup Ingredients

• 700g (1 lb 9 oz) Carrots: Peeled and sliced. Delia notes that if they are organic, you can just scrub them, but peeling gives a smoother color.
• 1 tbsp Whole Coriander Seeds: This is the crucial ingredient. Using whole seeds and toasting them provides a flavor intensity that ground powder lacks.
• 1 Large Onion: Chopped.
• 1 tbsp Olive Oil: (Or butter) for sweating the vegetables.
• 1.2 Litres (2 pints) Vegetable Stock: Use a high-quality bouillon or homemade stock for the best taste.
• 2 tbsp Fresh Coriander: Chopped (leaves and stalks). Added at the end for freshness.
• Salt and Freshly Milled Black Pepper: To season.
• 60ml (4 tbsp) Low Fat Crème Fraîche: (Optional). For garnishing.

How To Make Delia Smith Carrot And Coriander Soup

1. Toast the Seeds: Place the whole coriander seeds in a small dry frying pan over medium heat. Toast them, shaking the pan frequently, until they begin to pop and release a lovely warm aroma (about 1-2 minutes).
2. Crush the Seeds: Tip the toasted seeds into a pestle and mortar and crush them to a coarse powder. (Alternatively, use the end of a rolling pin in a bowl).
3. Sweat the Onion: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for 5 minutes until it is soft and translucent but not browned.
4. Add Veg and Spice: Add the sliced carrots and the crushed roasted coriander seeds to the onions. Stir well to coat the vegetables in the oil and spices. Cover the pan and let the vegetables “sweat” gently for about 5 minutes to release their juices.
5. Simmer: Pour in the vegetable stock and season with salt and pepper. Bring the liquid to a boil, then reduce the heat to a simmer. Cover loosely with a lid.
6. Cook: Simmer for roughly 20 to 25 minutes, or until the carrots are completely tender when tested with a knife.
7. Blend: Remove the pan from the heat. Puree the soup using a stick blender (immersion blender) or transfer it to a liquidizer until smooth.
8. Finish: Stir in the chopped fresh coriander just before serving (do not boil the fresh herbs or they will lose flavor).
9. Serve: Ladle into hot bowls and swirl in a spoonful of crème fraîche if desired.

Recipe Tips

• The Roasting Step: Do not skip dry-roasting the seeds. Raw coriander seeds have a dusty flavor, whereas roasted ones have a nutty, lemony depth that makes the soup “Delia” quality.
• Texture Control: If you prefer a rustic soup, pulse the blender briefly to leave some chunks of carrot. For a dinner party, blend until completely silky smooth.
• Sweetness Balance: If your carrots are old and not very sweet, you can add a tiny pinch of sugar or a teaspoon of honey to bring out the natural vegetable flavor.
• Stock Choice: Since this soup has few ingredients, the stock is prominent. Avoid overly salty stock cubes if possible, or dilute them slightly.

What To Serve With Delia Smith Carrot And Coriander Soup?

This soup is light and fragrant, needing crusty accompaniments.

• Crusty Baguette: Warm French bread with salted butter.
• Cheese Scones: A savory scone pairs perfectly with the sweet carrot.
• Croutons: Homemade garlic croutons add a necessary crunch.

How To Store Leftovers Delia Smith Carrot And Coriander Soup

• Refrigerate: Cool the soup completely, then store in a sealed container in the fridge for up to 3 days.
• Freeze: This soup freezes brilliantly. Store in freezer bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Delia Smith Carrot And Coriander Soup Nutrition Facts

• Calories: ~110 kcal
• Fat: 4g
• Carbohydrates: 16g
• Protein: 3g

Nutrition information is estimated per bowl (without crème fraîche).

FAQs

Try More Recipes:

• Delia Smith Pumpkin Soup Recipe
• Delia Smith Potato and Leek Soup Recipe
• Delia Smith Vegetable Soup​ Recipe