Delia Smith Carrot and Coriander Soup Recipe
Love a cozy bowl of soup? This Delia Smith carrot and coriander soup recipe hits the spot. It's creamy flavorful and super easy.
Ingredients
- 500 g carrots peeled and sliced
- 1 large onion chopped
- 2 garlic cloves minced
- 1 bunch fresh coriander leaves and stems, roughly chopped (save some leaves for garnish)
- 1 liter vegetable stock
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- Juice of 1 lemon optional for zing
- 100 ml single cream or coconut milk for dairy-free
Instructions
Prep the Veggies
- Wash and peel carrots. Slice into thin rounds. Chop onion and garlic fine. Chop coriander roughly.
Sauté the Base
- Heat olive oil in pot over medium heat. Add onion and garlic. Cook 3 minutes until soft and golden.
Add Spices and Carrots
- Stir in ground cumin. Cook 1 minute. Add sliced carrots. Mix well to coat.
Pour in Stock
- Add vegetable stock. Bring to boil. Reduce heat. Cover and simmer 20 minutes.
Blend Smooth
- Turn off heat. Add chopped coriander. Blitz with hand blender until creamy. No lumps!
Finish and Season
- Stir in cream. Add lemon juice if using. Season with salt and pepper. Heat gently 2 minutes.
Notes
- Use fresh coriander for best flavor. Dried won't cut it.
- Blender tip: Cool soup slightly before blending to avoid splatters.
- Make it vegan: Swap cream for coconut milk. Tastes amazing!
- Spice it up: Add a pinch of chili flakes for heat.
- Thicker soup? Use less stock. Blend less for chunkier texture.
- Batch cook: Double ingredients. Freezes like a dream.
- Variation: Swap half carrots for sweet potato. Creamier twist!