Jamie Oliver Carrot And Coriander Soup

This isn’t just soup. It’s that moment when the weather dips and you want something that hugs from the inside. Jamie Oliver Carrot And Coriander Soup… yeah, the name’s familiar, but the flavor? That’s the thing that caught me off guard. It’s not fancy or fussy. It’s just—warm. Rich. Bright in all the right places. I threw it together one rainy Tuesday, tired and not in the mood to chop. But wow. It felt like someone handed me a wool sweater in a bowl. (inspired by Jamie Oliver)

Ingredients Needed

For the base:

• 2 lbs carrots, peeled and hacked into rough bits
• 1 yellow onion, chopped however
• 1 tbsp minced garlic—the kind that lingers on your fingers
• 2 tbsp butter
• 6 cups vegetable broth

Then to wake it up:

• 1 cup heavy cream—or, when I didn’t have any, a splash of milk and a prayer
• 2-3 tsp salt (start here, keep tasting)
• Cracked black pepper
• 1 tsp ground coriander
• 1 tsp cumin
• Juice from half a lemon—don’t skip it, trust me
• A fistful of cilantro, roughly torn

How I Made Jamie Oliver Carrot And Coriander Soup

1. I started with the butter. Just let it melt down slow in a heavy pot while the garlic sizzled and filled the kitchen. That smell, You know the one. It hits like a memory. Then in with the onion, stirring until everything went soft and golden around the edges.
2. Chucked in the carrots next. No finesse, just dump and stir. Covered the whole lot with broth—some boxed stuff, some from yesterday’s veggie scraps, didn’t matter. Got it to a boil, then backed off the heat. Let it bubble gently. Maybe 10 minutes? Maybe a bit more. I poked a carrot with a fork and it sighed apart. Good enough.
3. Blended it. Immersion blender right in the pot because I hate dishes. But a countertop blender would’ve made it silkier, if you care about that. I don’t. Not on a weeknight.
4. Once it was smooth-ish, I added the lemon juice. Then the coriander and cumin—don’t be shy with them. Salt. Pepper. Stir. Taste. Adjust. Added cream at the end, and it melted in like velvet. Last thing, that pile of cilantro. Torn, not chopped. Leaves and stems and all.

Why I Love This Recipe

Because I didn’t expect it to be this good. Because it turned my mood around. Because my partner went quiet after the first spoonful—and stayed quiet until the bowl was empty. There’s something honest about it. It’s not pretending. It just works.

Recipe Tips

• Fresh carrots give it that deep, earthy sweetness. Don’t swap in frozen unless you’re desperate.
• Let the carrots go soft enough to mash with a spoon. No bite left.
• Go slow with the seasoning. Add, stir, taste. Repeat.
• If you’re skipping cream, a swirl of olive oil at the end is surprisingly lovely.
• I’ve topped it with chili flakes, Greek yogurt, toasted pumpkin seeds… all winners.

How To Store This Jamie Oliver Carrot And Coriander Soup

• At Room Temperature: Let it cool. Fully. Then move it. Don’t rush this or you’ll regret it.
• In the Fridge: Sealed tight, it’ll keep four days easy. Maybe five if you forget it in the back.
• In the Freezer: Ladle it into containers. Label it if you’re the organized type. It’ll hold for a few months.
• Reheating: Microwave works. Stove’s better. Go low and slow, especially if you’ve added cream—it’ll split if you blast it. Stir often.

Let’s Answer a Few Questions! (FAQs)

How do I know when the carrots are soft enough?
If a fork goes in without a fight, you’re good. They should break apart like warm butter.

Can I skip the cilantro?
Yep. Use parsley. Or nothing. Still good.

Can I veganize this?
Totally. Use plant-based butter and coconut milk. Or skip the cream entirely.

Too thick?
Splash in more broth. Water works too, if you’re out.

Too thin?
Let it simmer longer. Lid off. Some of the liquid will drift off and leave you with thicker gold.

Nutrition Facts (per bowl…ish)

• Calories: about 148
• Carbs: 20g
• Protein: 2g
• Fat: 7.5g
• Sugar: 10g
• Fibre: 2g

Try More Recipe:

• Jamie Oliver Celery Soup
• Jamie Oliver Pea And Mint Soup Recipe
• Jamie Oliver Carrot Orange Soup