How to Make Mary Berry Carrot and Orange Soup

Name: Mary Berry's Stuffed Marrow
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 large marrow, about 1.5 kg; 250 g minced beef; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 cup cooked rice; 400 g can chopped tomatoes; 2 tbsp tomato purée; 1 tsp dried oregano; 1 tsp dried basil; Salt and freshly ground black pepper; 50 g grated cheese

Discover the delightful blend of sweet and citrus in Mary Berry's Carrot and Orange Soup, a perfect recipe for adding a splash of color and warmth to your table. This soup combines the earthy sweetness of carrots with the bright, tangy flavor of orange, making it an excellent choice for a light lunch or a sophisticated starter.

Mary Berry Carrot and Orange Soup: A Brief Overview

Mary Berry's version of this soup is a testament to her philosophy of using simple, fresh ingredients to create flavorsome dishes. The soup is not just about taste; it's a vibrant dish that appeals to the eyes as well, with its rich orange hue and creamy texture.

Cultural or Historical Context

This soup elegantly combines ingredients commonly found in British cuisine with a zest of orange, adding a modern twist to traditional vegetable soups. The use of orange in cooking, while not new, has gained popularity in contemporary recipes for its ability to add depth and brightness to dishes.

Ingredients for the Carrot and Orange Soup

Olive oil: 1 tablespoon
Onions: 1 large, finely chopped
Garlic cloves: 2, finely chopped
Carrots: 900g (approximately 8 medium-large), chopped
Orange: 1, zest and juice of
Vegetable stock: 1 litre (or chicken stock if preferred)
Bay leaf: 1
Optional: Fresh coriander for garnish

Preparation Instructions

Start with Sautéing: Heat olive oil in a large pan, add onions and garlic, cooking until soft.
Add the Core Ingredients: Introduce carrots and orange zest, followed by the stock and bay leaf. Simmer until the carrots are tender.
Blend for Smoothness: After cooking, remove the bay leaf and blend the soup until smooth. Stir in the orange juice.
Season and Serve: Adjust the seasoning, reheat gently, and serve hot, garnished with fresh coriander if desired.

Storage and Reheating

The soup stores well in the refrigerator for up to three days and freezes beautifully for up to three months. Reheat on the stovetop or in a microwave, stirring occasionally until hot.

Nutritional Information

A serving of this soup is relatively low in calories but high in vitamins A and C, thanks to the carrots and orange. It also provides dietary fiber and a modest amount of protein.

Frequently Asked Questions

Can I use store-bought orange juice? Yes, though fresh juice is recommended for the best flavor.
Is it necessary to peel the carrots? Peeling is optional but recommended for a smoother soup.
Can this soup be made vegan? Absolutely, just ensure to use vegetable stock.

In summary, Mary Berry's Carrot and Orange Soup is a delightful, easy-to-make dish that brings a taste of freshness to your menu. It's versatile, healthy, and a testament to the comfort and simplicity found in Mary's recipes. Whether you're looking for a light lunch option or a starter for your next dinner party, this soup is sure to impress.

For those interested in the detailed recipes and additional variations, consider exploring sources like British Recipes Book, Delicious Magazine, Healthy Little Foodies, and Liana's Kitchen for comprehensive guides and inspirations.