I remember the first time I made Jamie Oliver’s Carrot and Coriander Soup. It was a rainy Saturday, and I had a craving for something warm, comforting, and healthy. I’ve always loved soup as a quick go-to meal, but this one stood out for its vibrant color, fragrant spices, and how it filled the house with a fresh, earthy aroma. As I tasted the first spoonful, it hit me: simple ingredients could combine to create something extraordinary. That’s the magic of Jamie Oliver’s recipe-it’s all about fresh, wholesome food with a dash of creativity.
I had made carrot soup before, but this one had a twist. It wasn’t just the carrots and coriander-it was the balance between savory and sweet, the brightness of the coriander, and the subtle warmth that made it a keeper. Here’s why I think this recipe will become a favorite in your kitchen too.
Jamie Oliver’s Carrot And Coriander Soup Recipe
If you’ve ever watched Jamie Oliver in action, you know he doesn’t complicate things. His recipe for Carrot and Coriander Soup is a perfect example. He keeps it simple but with maximum flavor. The idea of using coriander to season something as basic as carrots might not be something you think of immediately, but trust me, it works wonders.
The soup is vibrant, healthy, and surprisingly satisfying. Even though it’s primarily made of carrots and a few basic ingredients, the coriander adds a layer of complexity that elevates it from a regular soup to something special.
What Makes It Even Better Is How Flexible The Recipe Is. You Can Adjust It To Suit Your Tastes-more Coriander, A Little Heat From Chili, Or A Creamy Texture If You Like. It’s One Of Those Recipes That Lets You Play Around With What You Have In Your Pantry.
Ingredients Needed
When I first looked at the ingredient list, I was shocked at how few things were required. Here’s what you’ll need:
- Carrots – The star of the show! You’ll need about 500g. You can’t skip this ingredient-fresh, tender carrots are key to making the soup sweet and hearty.
- Fresh coriander – This is where the magic happens. Fresh coriander is key to balancing the earthiness of the carrots with that fresh citrusy zing. You’ll need a bunch, but you can always adjust the quantity based on preference.
- Onion – Adds depth and sweetness. I like to use a yellow onion for its mild flavor.
- Garlic – A couple of cloves to round out the flavor.
- Vegetable stock – This makes the base of the soup. I use homemade stock whenever I have some on hand, but store-bought works just as well.
- Olive oil – A little bit to sauté the onions and garlic.
- Salt and pepper – Simple seasoning, but necessary to bring out the flavors.
- Optional – A squeeze of lemon or a dollop of cream to add a little zest or richness.
How To Make Jamie Oliver’s Carrot And Coriander Soup
This is one of those recipes where the process feels effortless, almost meditative. Here’s how I usually do it:
- Prepare your ingredients – Peel and chop the carrots into small chunks. Chop the onion, garlic, and coriander.
- Sauté the aromatics – Heat some olive oil in a large pot over medium heat. Add the onion and garlic, cooking until they’re soft and fragrant.
- Cook the carrots – Add the carrots to the pot. Stir them around, and let them soften for about 5 minutes.
- Add the stock – Pour in your vegetable stock and bring the whole thing to a boil. Then, reduce the heat and let it simmer for about 20 minutes or until the carrots are tender.
- Blend the soup – Once the carrots are soft, use an immersion blender (or transfer to a blender) to purée the soup until smooth. If it’s too thick, add a bit more stock to adjust the consistency.
- Season – Add the chopped coriander, salt, and pepper to taste. Blend again for a minute to incorporate the coriander into the soup.
- Serve and enjoy – I like to garnish with a little more fresh coriander, a drizzle of olive oil, or even a squeeze of lemon.
Ingredient Science Spotlight
There’s something so interesting about how a few basic ingredients come together to create a whole new flavor profile. Let’s break down the key players:
- Carrots – High in beta-carotene, carrots give the soup its naturally sweet and earthy flavor. Carrots are also loaded with vitamin A, which is great for your skin and vision. The natural sugars in the carrots caramelize slightly when they cook, deepening the flavor.
- Coriander – Coriander isn’t just for flavor. It contains essential oils that help with digestion and have anti-inflammatory properties. The fresh leaves (cilantro) contain compounds like linalool, which give them that signature citrusy aroma. Coriander also provides vitamin C, helping boost your immune system.
- Onions and Garlic – Onions provide a natural sweetness when cooked and are rich in antioxidants. Garlic has been shown to have numerous health benefits, including immune-boosting properties, reducing inflammation, and improving heart health.
Expert Tips
- Use fresh coriander – I know it might seem tempting to use dried coriander, but fresh makes all the difference in this soup. It’s much brighter and adds a unique flavor profile.
- Customize the texture – If you like your soups a little chunkier, don’t blend it entirely. Leave some carrot pieces for texture. On the other hand, if you prefer a velvety smooth soup, blend until it’s perfectly silky.
- Add some heat – If you like spice, a pinch of chili flakes or a fresh green chili added with the onions and garlic can give the soup a nice kick.
- Don’t skip the lemon – The soup is delicious without it, but a squeeze of lemon at the end brings everything to life. It cuts through the sweetness of the carrots and adds a touch of brightness.
- Make it creamy – For a richer, more indulgent soup, swirl in some cream or coconut milk after blending. It gives the soup a luxurious texture and flavor.
Recipe Variations
One of the things I love about Jamie Oliver’s recipe is how adaptable it is. You can switch things up based on what you’re in the mood for:
- Sweet and spicy – Add some ginger or chili to give the soup a bit of heat and warmth. Ginger pairs beautifully with carrots.
- Add some protein – To make the soup heartier, you can add lentils, chickpeas, or even some shredded chicken for a more substantial meal.
- Herb variations – If coriander isn’t your thing, try parsley, thyme, or basil instead. Each herb brings its own unique flavor to the table.
- Roasted carrots – For a deeper, caramelized flavor, roast the carrots in the oven before adding them to the soup. This intensifies their sweetness.
Final Words
If you’re looking for something simple, yet delicious, Jamie Oliver’s Carrot and Coriander Soup is a winner every time. I’ve made this soup countless times and it’s one of those dishes that never fails to satisfy. It’s easy to prepare, nutritious, and comforting. Whether it’s for a quick lunch, dinner, or a cozy weekend meal, it’s a go-to that always feels special.
FAQs
How Long Does Jamie Oliver’s Carrot And Coriander Soup Take To Make?
It takes about 40 minutes from start to finish. This includes prep and cooking time.
Can I Make Jamie Oliver’s Carrot And Coriander Soup In Advance?
Yes, you can make it ahead of time. It stores well in the fridge for a few days or you can freeze it for longer storage.
Is Jamie Oliver’s Carrot And Coriander Soup Suitable For Vegetarians?
Yes, it’s completely vegetarian as it’s made with vegetable stock and no animal products.