Jamie Oliver Carrot and Coriander Soup Recipe

Introduction

This comforting carrot and coriander soup, inspired by Jamie Oliver, is packed with fresh flavors and ready in just 25 minutes. It’s a perfect light meal or starter that’s both nutritious and easy to make.

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 6 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 2 teaspoons ground coriander
• 1.2 litres chicken or vegetable stock
• Salt and freshly ground black pepper
• 1 bunch fresh coriander, roughly chopped

Instructions

1. Step 1: Heat olive oil in a large saucepan over medium heat. Add the chopped onions and garlic, cooking for 3-4 minutes until softened but not browned.
2. Step 2: Add the chopped carrots and potatoes to the pan, stir in the ground coriander, and cook everything together for 1 minute to release the spices’ aromas.
3. Step 3: Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat, then simmer gently for 20 minutes until the vegetables are tender.
4. Step 4: Remove the saucepan from the heat and let the soup cool slightly to avoid splashes when blending.
5. Step 5: Transfer the soup to a blender or food processor and blend until smooth and creamy.
6. Step 6: Return the blended soup to the saucepan and reheat gently. Season with salt and freshly ground black pepper to taste.
7. Step 7: Stir in the roughly chopped fresh coriander just before serving to add a fresh burst of flavor.

Tips & Variations

• For a vegan version, be sure to use vegetable stock instead of chicken stock.
• Add a squeeze of lemon juice at the end to brighten the flavors.
• Swap the fresh coriander for parsley if preferred, or garnish with a dollop of yogurt for creaminess.
• If you like a bit of heat, add a pinch of chili flakes when cooking the onions and garlic.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to 1 month in freezer-safe containers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well and can be made a day in advance. Simply reheat it gently before serving and stir in the fresh coriander at the last minute.

Can I use fresh coriander seeds instead of ground coriander?

You can, but fresh coriander seeds have a stronger flavor. Toast and grind them before adding to the soup, using about half the amount to avoid overpowering the dish.

Jamie Oliver Carrot and Coriander Soup Recipe

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A warm and flavorful carrot and coriander soup by Jamie Oliver, combining fresh vegetables and fragrant spices for a comforting, smooth soup perfect for any season.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 onions, chopped
• 2 garlic cloves, chopped
• 6 carrots, peeled and chopped
• 2 potatoes, peeled and chopped

Spices and Herbs

• 2 teaspoons ground coriander
• 1 bunch fresh coriander, roughly chopped

Liquids

• 2 tablespoons olive oil
• 1.2 litres chicken or vegetable stock

Seasoning

• Salt and freshly ground black pepper to taste

Instructions

1. Heat the oil: Heat olive oil in a large saucepan over medium heat. Add the chopped onions and garlic and cook for 3-4 minutes until they become soft and fragrant.
2. Add vegetables and spice: Add the chopped carrots and potatoes to the saucepan and stir in the ground coriander. Cook for about 1 minute to release the coriander’s aroma.
3. Add stock and simmer: Pour in the chicken or vegetable stock and bring the mixture to a boil. Then reduce the heat and simmer gently for 20 minutes until the vegetables are tender.
4. Cool slightly: Remove the saucepan from heat and allow the soup to cool down a bit before blending to avoid splattering.
5. Blend the soup: Transfer the soup in batches to a blender or food processor and blend until smooth and creamy.
6. Reheat and season: Return the blended soup to the saucepan and gently reheat. Season with salt and freshly ground black pepper to your taste.
7. Add fresh coriander and serve: Stir the roughly chopped fresh coriander into the soup just before serving for a burst of fresh herb flavor.

Notes

• Use vegetable stock for a vegetarian version.
• Adjust the consistency with more stock or water if the soup is too thick.
• For a creamier texture, add a splash of cream or coconut milk before blending.
• The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• Serve with crusty bread or a swirl of yogurt for extra richness.

Keywords: carrot soup, coriander soup, Jamie Oliver soup, vegetarian soup, easy soup recipe, healthy soup