Mary Berry’s Carrot Soup: A Warm Embrace of Flavors

In the world of culinary delights, Mary Berry stands as a beacon of inspiration. Known for her elegant and straightforward approach to cooking, she has crafted countless recipes that have delighted taste buds across the world. Among her creations, the Carrot Soup, with its variations like Carrot and Coriander and Carrot and Orange, is a standout. It's a dish that perfectly embodies the essence of comfort food while offering a nutritional punch.

Cultural or Historical Context

Carrot soup, a staple in British cuisine, has a long history. It's a traditional dish, often savored during the colder months for its warmth and nourishing qualities. Mary Berry, with her expertise in British cuisine, brings a unique twist to this classic, infusing it with ingredients like coriander and orange, which elevate the flavor profile to new heights.

Ingredients List

For Mary Berry’s Carrot and Orange Soup:

• 500g carrots, peeled and chopped
• 1 onion, finely chopped
• Juice and zest of 2 oranges
• 1 tsp fresh ginger, grated
• 1-liter vegetable stock
• 1 tsp fresh thyme leaves
• 1 tsp ground coriander
• Salt and pepper to taste

For Mary Berry’s Carrot and Coriander Soup:

• 1 tbsp vegetable oil
• 1 onion, sliced
• 450g/1lb carrots, peeled and sliced
• 1 tsp ground coriander
• 1.2 liters vegetable stock
• A large bunch of fresh coriander leaves
• Salt and freshly ground black pepper
• Milk (optional)

Preparation Instructions

Carrot and Orange Soup:

1. Melt butter in a large kettle over medium heat. Cook the onion until translucent.
2. Add carrots, ginger, thyme, and ground coriander, stirring well.
3. Pour in vegetable stock; bring to a boil, then simmer until carrots are tender (20-25 mins).
4. Puree the mixture until smooth.
5. Reheat the soup, adding orange juice and zest. Season with salt and pepper.
6. Optionally garnish with thyme or cream.

Carrot and Coriander Soup:

1. Heat oil in a saucepan; cook onions until golden.
2. Add carrots and ground coriander; cook for 5 minutes.
3. Add vegetable stock; simmer until carrots are tender (about 15 mins).
4. Blend the soup until smooth.
5. Reheat, stir in chopped coriander leaves, season, and add milk if desired.

Storage and Reheating

Storing:

• Fridge: Cool and store in an airtight container for 3-4 days.
• Freezer: Cool and freeze for up to 3 months.

Reheating:

• Stovetop: Warm over low to medium heat, stirring occasionally.
• Microwave: Heat in 30-second intervals, stirring in between, until hot.
• Oven: Heat in an oven-safe dish at 300°F (150°C), covered with foil, for 15-20 mins.

Nutritional Information

Per Serving (Carrot and Orange Soup):

• Calories: 150
• Fat: ~5g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 2g
• Sugar: 10g

Per Serving (Carrot and Coriander Soup):

• Calories: 129
• Total Fat: 7.7g
• Saturated Fats: 3.4g
• Sugar: 8.6g
• Carbohydrates: 14.9g
• Dietary Fiber: 2.5g
• Sodium: 115mg
• Protein: 3.3g

Frequently Asked Questions (FAQ)

Can I make these soups thicker?

To thicken, add starchy ingredients like potatoes or cooked lentils.

Can I use different citrus fruits in the Carrot and Orange Soup?

Yes, try tangerines or blood oranges for varying flavors.

How can I enhance the flavor of Carrot and Coriander Soup?

Experiment with different spices and herbs to find your preferred flavor profile.

Are these soups suitable for weight loss?

Yes, both are low in calories and can be a part of a weight loss diet.

Mary Berry’s Carrot Soup, be it with the zestiness of orange or the earthiness of coriander, is more than just a dish; it’s a celebration of flavors, textures, and nutrition. It’s a testament to the simplicity and elegance of British cuisine and Mary Berry's culinary prowess. Whether as a cozy meal on a chilly evening or a nutritious option for health-conscious individuals, this soup is sure to delight. Pair it with crusty bread or a side salad, and enjoy!