Jamie Oliver Carrot and Coriander Soup is made with whole carrots, yellow onion, minced garlic, butter, vegetable broth, heavy cream, salt, cracked black pepper, ground coriander, ground cumin, lemon juice, and fresh cilantro.
This easy Carrot and Coriander Soup recipe creates a tasty and healthy soup that takes about 30 minutes to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
- Jamie Oliver Cauliflower Cheese Soup
- Jamie Oliver Carrot And Ginger Soup
- Jamie Oliver Cauliflower Soup
🧡 Why You’ll Love This Carrot And Coriander Soup Recipe:
- Healthy and Nutritious: This soup is full of vitamins from fresh carrots and herbs, making it a healthy choice.
- Simple Ingredients: You can make it with everyday items you likely have at home.
- Quick and Easy: It takes less than an hour to make, great for busy days.
- Creamy and Flavorful: Fresh ingredients and spices make this soup rich and tasty.
- Versatile: You can eat it as a starter, a light meal, or with different sides.
🥕 Jamie Oliver Carrot And Coriander Soup Ingredients
- 2 pounds whole carrots – peeled and chopped
- 1 yellow onion – diced
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 6 cups vegetable broth
- 1 cup heavy cream – or fat-free half and half (optional)
- 2-3 teaspoons salt – to taste
- cracked black pepper – to taste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- juice of ½ lemon – about 2 tablespoons
- large handful of fresh cilantro – roughly chopped
🥣 Jamie Oliver Carrot And Coriander Soup Ingredients
- Melt the butter in a large pot over medium heat. Add the minced garlic and stir for two to three minutes, until fragrant. Then, add the diced onion and cook until soft.
- Add the chopped carrots to the pot and stir to combine. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 to 12 minutes, or until the carrots are very soft.
- Use an immersion blender to blend the soup directly in the pot until smooth, or transfer the mixture to a blender and blend until smooth. Return the soup to the pot if using a blender.
- Stir in the lemon juice, ground coriander, ground cumin, salt, and pepper. Mix well to combine.
- Add the heavy cream (if using) and stir until fully incorporated. Taste the soup and adjust the seasoning with more salt and pepper, if needed. Finally, add the chopped cilantro and stir well.
💠Recipe Tips:
- Use Fresh Ingredients: Fresh carrots, onions, and garlic make the soup taste best. Try not to use pre-cut or frozen veggies.
- Cook Carrots Until Soft: Make sure the carrots are really soft before blending. This makes the soup smooth and creamy.
- Blend Well: Blend the soup until it’s very smooth. An immersion blender is handy, but a high-speed blender works best.
- Season Slowly: Start with a little salt and pepper, then taste and add more if needed. You can always add more, but you can’t take it out.
- Add Cream at the End: If you use heavy cream, put it in last and heat gently. This stops the cream from curdling and keeps the soup rich and smooth.
🥗 What To Serve With Carrot And Coriander Soup?
This tasty Carrot and Coriander Soup goes well with warm naan bread, a cucumber and tomato salad, cheddar biscuits, and sautéed greens. You can also serve it with garlic butter rice, a chickpea and avocado salad, sliced apples, and a light couscous dish for a complete meal.
🎚 How To Store Leftovers Carrot And Coriander Soup?
- Refrigerate: Store your Leftovers Carrot And Coriander Soup in an airtight container in the fridge for up to 4 days.
- Freeze: Pour the soup into freezer-safe containers and freeze for up to 3 months.
🥵 How To Reheat Leftovers Carrot And Coriander Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Put the soup in an oven-safe dish, cover with foil, and heat for 20-25 minutes.
- In The Microwave: Place the soup in a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Pour the soup into a pot and heat over medium-low heat, stirring occasionally, until warmed through.
FAQ’S:
How Do I Know When The Carrots Are Soft Enough To Blend?
The carrots are ready when you can easily pierce them with a fork and they break apart easily.
What Can I Use Instead Of Fresh Cilantro?
If you don’t like cilantro, use fresh parsley or leave it out. The flavor will be a little different but still good.
How Can I Thicken The Soup If It’s Too Thin?
To thicken the soup, simmer it longer to reduce the liquid. You can also mix a little cornstarch with cold water and stir it in.
What Should I Do If The Soup Is Too Thick?
If the soup is too thick, add more vegetable broth or water until it reaches the consistency you like.
More Jamie Oliver Recipe:
Jamie Oliver Carrot And Coriander Soup Nutrition Fact:
- Calories:148cals
- Total Fat: 7.5g
- Saturated Fat: 2.6g
- Total Carbs: 20g
- Net Carbs: 18g
- Dietary Fiber: 2g
- Total Sugars: 10g
Jamie Oliver Carrot And Coriander Soup
Description
Jamie Oliver Carrot and Coriander Soup is made with whole carrots, yellow onion, minced garlic, butter, vegetable broth, heavy cream, salt, cracked black pepper, ground coriander, ground cumin, lemon juice, and fresh cilantro.
This easy Carrot and Coriander Soup recipe creates a tasty and healthy soup that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Melt the butter in a large pot over medium heat. Add the minced garlic and stir for two to three minutes, until fragrant. Then, add the diced onion and cook until soft.
- Add the chopped carrots to the pot and stir to combine. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 to 12 minutes, or until the carrots are very soft.
- Use an immersion blender to blend the soup directly in the pot until smooth, or transfer the mixture to a blender and blend until smooth. Return the soup to the pot if using a blender.
- Stir in the lemon juice, ground coriander, ground cumin, salt, and pepper. Mix well to combine.
- Add the heavy cream (if using) and stir until fully incorporated. Taste the soup and adjust the seasoning with more salt and pepper, if needed. Finally, add the chopped cilantro and stir well.
Notes
- Use Fresh Ingredients:Â Fresh carrots, onions, and garlic make the soup taste best. Try not to use pre-cut or frozen veggies.
- Cook Carrots Until Soft:Â Make sure the carrots are really soft before blending. This makes the soup smooth and creamy.
- Blend Well: Blend the soup until it’s very smooth. An immersion blender is handy, but a high-speed blender works best.
- Season Slowly: Start with a little salt and pepper, then taste and add more if needed. You can always add more, but you can’t take it out.
- Add Cream at the End:Â If you use heavy cream, put it in last and heat gently. This stops the cream from curdling and keeps the soup rich and smooth.