I first tried Jamie Oliver’s Carrot and Coriander Soup during a cold autumn weekend. It was one of those days where the wind was howling outside, and all I wanted was something warming, comforting, and nourishing. As I sipped that first bowl, it hit me: there’s something magical about the combination of sweet carrots and the earthy freshness of coriander. This recipe became my go-to for chilly days and even casual gatherings. It’s hearty, packed with flavor, and surprisingly simple to make. If you’re looking for a satisfying soup that’s both nourishing and easy to prepare, you’re in for a treat!
Jamie Oliver’s Carrot And Coriander Soup Recipe
Jamie Oliver is known for making simple ingredients taste extraordinary, and this soup is no exception. The beauty of this recipe lies in its simplicity. With a handful of fresh ingredients, you can create a dish that’s both comforting and packed with flavor. It’s a go-to for me when I want to impress guests or just indulge in something cozy on a lazy afternoon.
Ingredients Needed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 tablespoon ground coriander
- 6 large carrots, peeled and chopped
- 4 cups vegetable stock (or chicken if you prefer)
- A handful of fresh coriander (cilantro)
- Salt and pepper to taste
How To Make Jamie Oliver’s Carrot And Coriander Soup
I remember the first time I made this soup. It was a chilly Sunday evening, and I had a basket full of fresh carrots sitting on the kitchen counter. The process itself is pretty straightforward, and it made me feel like a pro in the kitchen, even though I was just starting to experiment with more home-cooked meals.
- Prep the Vegetables: Start by peeling and chopping the carrots. The more uniform your pieces are, the more evenly they’ll cook. The onion should be chopped finely, and garlic minced.
- Sauté the Aromatics: In a large pot, heat up the olive oil over medium heat. Add the onion and garlic and cook them for about 5-6 minutes until they become soft and translucent. It’ll fill your kitchen with that savory, comforting smell.
- Spices and Carrots: Add in the ground coriander and chopped carrots. Stir them well to coat in the spices, allowing the flavors to meld for a minute or two.
- Simmer: Pour in the vegetable stock and bring the mixture to a gentle boil. Then reduce the heat and let it simmer for about 20 minutes, or until the carrots are tender.
- Blending: Once the carrots are cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
- Add Fresh Coriander: Once the soup is smooth, stir in the fresh coriander. Season with salt and pepper to taste. For a slightly tangy twist, you can add a squeeze of lemon juice.
- Serve: Ladle into bowls and garnish with more fresh coriander or a swirl of cream. If you want to be extra, a drizzle of olive oil or a dollop of sour cream can elevate the flavors even more.
Ingredient Science Spotlight
- Carrots: These bright orange vegetables are packed with beta-carotene, which the body converts into vitamin A. This vitamin supports eye health, immune function, and skin integrity. Carrots also provide fiber, which aids in digestion and helps regulate blood sugar levels.
- Coriander: Often a love-it-or-hate-it herb, coriander (or cilantro) has a citrusy, slightly peppery flavor. It’s loaded with antioxidants and has anti-inflammatory properties. Some studies suggest coriander can help lower blood sugar levels and aid in digestion.
- Garlic: Aside from adding a deep savory flavor, garlic is a powerhouse of health benefits. It’s known for its immune-boosting properties and contains compounds like allicin, which may help reduce cholesterol and blood pressure.
Expert Tips
- Texture: If you like your soup chunky, don’t blend it completely. Leave some carrot pieces for added texture.
- Spice it up: For an extra kick, try adding a pinch of chili flakes or a dash of ginger. This can elevate the soup with a subtle heat that balances well with the sweetness of the carrots.
- Storage: This soup stores well in the fridge for up to 3 days. You can also freeze it for later – just make sure to cool it completely before freezing in an airtight container.
- Vegan-friendly: For a vegan version, swap the vegetable stock with a plant-based one and avoid any dairy garnishes.
Recipe Variations
- Roasted Carrot and Coriander Soup: For a deeper, caramelized flavor, roast the carrots in the oven with a bit of olive oil and salt before adding them to the soup base.
- Creamy Carrot and Coriander Soup: Add a splash of coconut milk or cream after blending for a rich, velvety texture.
- Spicy Carrot and Coriander Soup: Throw in a chopped fresh chili or use ground cumin in place of coriander for a more warming spice blend.
Final Words
This soup is a reflection of how simple ingredients, when treated with respect, can produce extraordinary results. From its humble roots of carrots and coriander to the comforting, velvety bowl you serve at the table, it’s a testament to the power of good food. Whether you’re cooking for yourself on a quiet day or serving guests, this recipe will always hit the spot.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Carrot And Coriander Soup?
You’ll need carrots, onions, garlic, fresh coriander, vegetable stock, olive oil, and a bit of seasoning like salt and pepper.
How Long Does It Take To Make Jamie Oliver’s Carrot And Coriander Soup?
It takes around 30 to 40 minutes, depending on how quickly you chop the veggies and cook them down.
Can I Freeze Jamie Oliver’s Carrot And Coriander Soup?
Yes, it freezes well. Just let it cool down completely before transferring to containers for freezing.