Delia Smith Carrot And Coriander Soup Recipe

This smooth, warming carrot and coriander soup is made with sweet carrots, toasted coriander seeds, butter, and garlic. The dry-roasted seeds give it a nutty, citrusy depth that ground spices cannot match. Ready in 40 minutes, it serves 6 as a light starter or lunch.

I make this soup every autumn when the carrots are at their sweetest. It is one of those recipes that tastes far more impressive than the effort it takes.

Carrot and Coriander Soup Ingredients

• 900g Carrots: Peeled and sliced. If they are organic, you can just scrub them, but peeling gives a smoother colour.
• 1 tbsp Whole Coriander Seeds: The key ingredient. Using whole seeds and toasting them gives a flavour intensity that ground powder lacks.
• 25g Butter: For gently cooking the vegetables.
• 1 Small Clove Garlic: Crushed.
• 1.2 Litres Vegetable or Chicken Stock: Use a good-quality bouillon or homemade stock for the best flavour.
• 3 tbsp Fresh Coriander: Chopped leaves and stalks. Stirred in at the end for freshness.
• Salt and Freshly Milled Black Pepper: To season.
• 3 tbsp Crème Fraîche: Two tablespoons stirred into the soup, one for garnishing each bowl.

How to Make Carrot and Coriander Soup

1. Toast the Seeds: Place the coriander seeds in a dry frying pan over medium heat. Shake for 1–2 minutes until they start to pop and smell warm. Crush in a pestle and mortar to a coarse powder, setting aside a pinch of whole seeds for garnish.
2. Soften the Carrots: Melt the butter in a large saucepan over gentle heat. Add the sliced carrots, crushed garlic, and three-quarters of the crushed seeds. Cover and cook gently for 10 minutes until the carrots begin to soften.
3. Simmer: Pour in the stock and season with salt and pepper. Bring to the boil, then reduce the heat and cover loosely. Simmer for 15–20 minutes until the carrots are completely tender.
4. Blend: Remove from the heat and leave to cool slightly. Blitz until smooth using a stick blender or liquidiser.
5. Finish and Serve: Stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Ladle into warm bowls, add a swirl of the remaining crème fraîche, and scatter over the reserved toasted seeds.

What Are the Best Tips for Carrot and Coriander Soup?

• Roasting Is Everything: Do not skip the dry-roasting step. Raw coriander seeds taste dusty, but toasted ones release a nutty, citrus-like flavour that defines this soup.
• Texture Control: For a dinner party, blend until completely silky. For a more rustic bowl, pulse briefly to leave small chunks of carrot.
• Sweetness Balance: If your carrots are not very sweet, add a small pinch of sugar to bring out their natural flavour.
• Stock Quality: This soup has few ingredients, so the stock stands out. Use homemade or a good-quality bouillon rather than salty stock cubes.
• Slow Cooker Method: Toast and crush the seeds, then soften the carrots and garlic in butter on the hob first. Transfer to a slow cooker with the stock and cook on low for 6–8 hours before blending.
• Health Boost: Carrots are rich in beta-carotene, and coriander seeds provide vitamin K. This makes the soup naturally nutritious at around 110 kcal per bowl.
• More Carrot Soups: If you enjoy this recipe, try Delia’s carrot and leek soup for another take on sweet root vegetables with a milder, buttery finish.

What Goes Well with This Soup?

A thick slice of warm bread with salted butter is the classic pairing. For something more filling, serve alongside Delia’s cheese scones, which complement the sweet carrot perfectly. Homemade garlic croutons add a welcome crunch on top.

A crisp white wine works well too. A Sauvignon Blanc or an unoaked Chardonnay cuts through the richness of the butter and crème fraîche without overpowering the soup.

How Should You Store Leftovers?

Cool the soup completely before storing in a sealed container in the fridge for up to 3 days. If you plan to store it, do not stir the crème fraîche into the pot. Add it fresh to each bowl when reheating instead.

This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob.

Nutrition Facts

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

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

Frequently Asked Questions

Can I use ground coriander instead? If you cannot find whole seeds, use 1 heaped teaspoon of ground coriander. Add it with the carrots to cook out the raw taste, though the flavour will be milder.

How do I thicken carrot and coriander soup? The pureed carrots provide natural thickness. If it still feels too thin, peel and dice a small potato and simmer it with the carrots before blending.

What can I use instead of crème fraîche? Greek yoghurt, soured cream, or coconut cream all work well stirred in at the end. Coconut cream also keeps the soup fully vegan.

How is Delia Smith’s version different from other recipes? Delia dry-roasts the whole coriander seeds before crushing them, which gives a deeper, nuttier flavour. Most other recipes use pre-ground coriander, which produces a flatter taste.

Can I make this soup in a slow cooker? Dry-roast and crush the seeds first, then add everything to the slow cooker on low for 6 hours. Blend and stir in the crème fraîche just before serving.

You May Also Like:

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