James Martin Carrot And Coriander Soup

This James Martin Carrot and Coriander Soup is a beautifully smooth, comforting bowl of goodness with a gentle sweetness from fresh carrots and a fragrant lift from coriander. The texture is velvety and light, with just enough warmth from subtle seasoning to make it deeply satisfying. It is wonderfully simple to prepare, making it perfect for beginners as well as confident home cooks. From start to finish, the soup takes around 40 minutes, making it ideal for a quick lunch or easy supper.

Ingredients

For the Soup

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, crushed
• 600g carrots, peeled and sliced
• 1 medium potato, peeled and diced
• 1 tsp ground coriander
• 1 litre good-quality vegetable stock
• Salt and freshly ground black pepper, to taste

For Finishing

• Small handful fresh coriander leaves, chopped
• 2 tbsp double cream (optional)
• Extra black pepper, to serve

How to Make James Martin Carrot And Coriander Soup

• Prepare the base: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft but not coloured.
• Add garlic and spice: Stir in the crushed garlic and ground coriander. Cook for 1 minute until fragrant, taking care not to let the garlic brown.
• Add the vegetables: Add the sliced carrots and diced potato to the pan. Stir well so everything is coated in the onion and spice mixture.
• Pour in the stock: Add the vegetable stock and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 20 to 25 minutes until the carrots and potato are completely tender.
• Blend until smooth: Remove the pan from the heat. Blend the soup carefully using a hand blender until completely smooth and velvety. Alternatively, blend in batches using a countertop blender.
• Season and finish: Return the soup to low heat. Season with salt and freshly ground black pepper to taste. Stir in the chopped fresh coriander and a swirl of cream if using.
• Serve: Ladle into warm bowls and finish with extra coriander and black pepper.

Tips

How do I make the soup extra smooth?

Blend thoroughly while the vegetables are still hot, and allow the blender to run for a little longer than you think necessary. Passing the soup through a sieve will give an even silkier texture.

Why does my soup taste bland?

Carrots are naturally sweet, so proper seasoning is essential. Add salt gradually and taste as you go. A small squeeze of lemon juice can also brighten the flavour.

Can I make it spicier?

Yes, add a pinch of chilli flakes or a little fresh grated ginger when cooking the onions for a gentle heat.

Serving Suggestions

• Serve with warm crusty bread or buttered sourdough
• Add homemade croutons for texture
• Pair with a simple cheese toastie
• Finish with a drizzle of extra virgin olive oil

Storage

Room Temperature

Allow the soup to cool slightly, but do not leave it at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob until piping hot, stirring occasionally.

Freezing

This soup freezes beautifully. Cool completely, then freeze in suitable containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 24g
• Protein: 3g
• Fat: 8g
• Saturated Fat: 2g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on exact ingredients used.

FAQs

James Martin Carrot And Coriander Soup

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A smooth and comforting carrot and coriander soup with gentle sweetness and fragrant warmth. Perfect for a light lunch or simple supper.

Ingredients

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 1 garlic clove, crushed

• 600g carrots, peeled and sliced

• 1 medium potato, peeled and diced

• 1 tsp ground coriander

• 1 litre vegetable stock

• Salt and black pepper, to taste

• Fresh coriander leaves, chopped

• 2 tbsp double cream (optional)

Directions

• Heat oil in a saucepan and soften the onion for 5 minutes.
• Add garlic and ground coriander and cook briefly.
• Add carrots and potato and stir well.
• Pour in stock, bring to boil and simmer for 20–25 minutes.
• Blend until smooth and return to heat.
• Season, stir in fresh coriander and cream if using.

Notes

• Blend carefully while hot.
• Taste and adjust seasoning before serving.
• Freezes well for up to 3 months.