James Martin Carrot And Coriander Soup​

James Martin Carrot And Coriander Soup is a vibrant, restorative dish that elevates a retro British classic into something truly special. While many versions of this soup can be watery or overly sweet, James Martin’s recipe focuses on building layers of flavor. By sautéing the vegetables in butter and toasting the spices before adding the stock, he creates a rich, savory base that perfectly balances the natural sweetness of the carrots. The addition of a potato provides a silky, natural thickness without the need for heavy flour roux, resulting in a soup that feels indulgent yet light.

Try More Soups Recipes:

• James Martin Minestrone Soup
• James Martin Parsnip Soup
• James Martin Broccoli And Stilton Soup​

Why You Will Love This Carrot And Coriander Soup​ Recipe:

• Flavor Depth: Sautéing the carrots and ground coriander in butter releases essential oils, creating a much deeper flavor profile than simply boiling them.
• Natural Creaminess: The secret addition of a potato creates a velvety texture that feels luxurious on the palate.
• Vibrant Color: It retains a stunning bright orange hue, making it a beautiful starter for a dinner party.
• Budget-Friendly: It turns affordable pantry staples into a gourmet meal, perfect for utilizing a surplus of carrots.

James Martin Carrot And Coriander Soup Ingredients

• 50g Unsalted Butter
• 1 Large Onion
• 1 Medium Potato
• 700g Carrots
• 1 tsp Ground Coriander
• 1.2 Liters Chicken or Vegetable Stock: High quality is best.
• 1 Large Bunch Fresh Coriander: Stalks chopped finely, leaves reserved.
• Salt & Black Pepper
• Optional: Double cream or Greek yogurt for serving.

How To Make James Martin Carrot And Coriander Soup

1. Sweat the Aromatics: Melt the butter in a large saucepan over medium heat. Add the chopped onion and diced potato. Cook gently for 5 minutes until the onion is soft but not colored.
2. Toast the Spices: Add the sliced carrots and the ground coriander. Stir well to coat the vegetables in the butter. Cook for another 2–3 minutes; heating the spice releases its aromatic oils.
3. Simmer: Pour in the stock and add the chopped coriander stalks (save the leaves for later). Bring the soup to a boil, then reduce the heat, cover, and simmer for 20–25 minutes.
4. Check Tenderness: The soup is ready for blending when the carrots and potatoes are completely tender and break apart easily against the side of the pan.
5. The Fresh Hit: Remove the pan from the heat. Stir in half of the fresh coriander leaves.
6. Blend: Use a stick blender or transfer to a food processor. Blitz until completely smooth and silky.
7. Season and Serve: Taste and adjust the seasoning with salt and pepper. Ladle into bowls and garnish with the remaining coriander leaves and a swirl of cream if desired.

Recipe Tips

• Use the Stalks: Don’t throw away the coriander stalks! They carry more flavor than the leaves and are perfect for the boiling stage since they will be blended anyway.
• Toasting is Key: Never skip frying the ground coriander with the carrots. If you just throw it into the liquid, the flavor will be flat and dusty.
• Potato vs. Flour: Using a potato is a gluten-free way to thicken the soup and gives a much smoother, glossier result than using flour.
• Freshness First: Add the fresh coriander leaves right at the end. If you boil them for 20 minutes, they will lose their bright green color and fresh, citrusy taste.

What To Serve With Carrot And Coriander Soup?

This Carrot And Coriander has a lovely earthy sweetness that pairs well with savory, salty sides. Serve with warm crusty bread or a cheese scone. For texture, sprinkle with toasted pumpkin seeds or add a handful of crispy croutons. A squeeze of lime juice added at the table provides a fantastic acidic contrast to the sweet carrots.

How To Store Leftovers Carrot And Coriander Soup?

• Fridge: Cool quickly and store in an airtight container for up to 4 days.
• Freezer: This Carrot And Coriander Soup freezes brilliantly. Store in portion-sized bags or containers for up to 3 months.
• Separation: If the soup separates slightly upon thawing, a quick whisk or blend will bring it back together.

How To Reheat Leftovers Carrot And Coriander Soup?

• Stovetop: Reheat over medium heat until piping hot. If the Carrot And Coriander Soup has thickened in the fridge, add a splash of water or stock to loosen it.
• Microwave: Heat in 2-minute intervals, stirring in between to ensure even heating.

FAQs

More Soups Recipes:

• James Martin French Onion Soup
• James Martin Crab Cakes
• James martin Leek And Potato Soup

Carrot And Coriander Soup Nutrition Facts

• Calories: ~210 kcal
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 540mg
• Total Carbohydrate: 26g
• Protein: 4g

James Martin Carrot And Coriander Soup​

Recipe by Ella ThompsonCourse: Starter, Lunch, Dinner, SoupsCuisine: British, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

210

kcal

James Martin Carrot And Coriander Soup is a classic revitalized. By using a potato for natural creaminess and sautéing the spices in butter, this recipe transforms simple ingredients into a rich, vibrant, and silky soup packed with earthy flavor.

Ingredients

• 50g Unsalted Butter

• 1 Large Onion

• 1 Medium Potato

• 700g Carrots

• 1 tsp Ground Coriander

• 1.2 Liters Chicken or Vegetable Stock: High quality is best.

• 1 Large Bunch Fresh Coriander: Stalks chopped finely, leaves reserved.

• Salt & Black Pepper

• Optional: Double cream or Greek yogurt for serving.

Directions

• Sweat the Aromatics: Melt the butter in a large saucepan over medium heat. Add the chopped onion and diced potato. Cook gently for 5 minutes until the onion is soft but not colored.
• Toast the Spices: Add the sliced carrots and the ground coriander. Stir well to coat the vegetables in the butter. Cook for another 2–3 minutes; heating the spice releases its aromatic oils.
• Simmer: Pour in the stock and add the chopped coriander stalks (save the leaves for later). Bring the soup to a boil, then reduce the heat, cover, and simmer for 20–25 minutes.
• Check Tenderness: The soup is ready for blending when the carrots and potatoes are completely tender and break apart easily against the side of the pan.
• The Fresh Hit: Remove the pan from the heat. Stir in half of the fresh coriander leaves.
• Blend: Use a stick blender or transfer to a food processor. Blitz until completely smooth and silky.
• Season and Serve: Taste and adjust the seasoning with salt and pepper. Ladle into bowls and garnish with the remaining coriander leaves and a swirl of cream if desired.

Notes

• Use the Stalks: Don’t throw away the coriander stalks! They carry more flavor than the leaves and are perfect for the boiling stage since they will be blended anyway.
  Toasting is Key: Never skip frying the ground coriander with the carrots. If you just throw it into the liquid, the flavor will be flat and dusty.
  Potato vs. Flour: Using a potato is a gluten-free way to thicken the soup and gives a much smoother, glossier result than using flour.
  Freshness First: Add the fresh coriander leaves right at the end. If you boil them for 20 minutes, they will lose their bright green color and fresh, citrusy taste.