Carrot and Coriander Soup Recipe: Mary Berry & Jamie

Few soups land as consistently on British dinner tables as carrot and coriander — and yet most of us are still hunting for the version that actually tastes like the one from the café. The good news: it’s surprisingly simple to nail at home, and there’s more than one way to do it. This guide runs through the classic Mary Berry method, a couple of Jamie Oliver–inspired adaptations, and what separates a decent bowl from a brilliant one.

Calories per serving: Low (under 100 kcal) · Prep time: 10 minutes · Cook time: 25–30 minutes · Servings: 4 · Key ingredient quantity: 450g carrots

These core attributes define the carrot and coriander soup across UK recipe traditions.

Simple recipe for carrot and coriander soup

Mary Berry’s version remains the benchmark for home cooks in the UK — straightforward, reliable, and exactly what you’d expect from someone who’s been writing foolproof recipes for decades. Here’s the framework that works every time.

Ingredients list

• 450g carrots, roughly chopped
• 1 large onion, diced
• 1 clove garlic, minced
• 1 tsp ground coriander
• 600ml vegetable stock (or chicken stock)
• 2 tbsp vegetable oil or butter
• Salt and black pepper to taste
• Fresh coriander to serve

The adapted Jamie Oliver version (as tested on Provence in Ann Arbor food blog) adds 2 cloves garlic, an inch of fresh ginger, and a half teaspoon of crushed red pepper for extra warmth. That one uses roughly 300ml stock plus a cup of water. The texture ends up slightly thinner and the heat lingers a bit longer on the palate.

Step-by-step method

Both approaches follow the same four-step rhythm:

1. Sauté onion in oil or butter for 5 minutes until soft
2. Add garlic and carrots, cook 2–3 minutes more
3. Sprinkle in ground coriander, stir for about a minute, then add stock
4. Simmer 20 minutes until carrots are tender, then blend until smooth

Mary Berry instructs to blend until completely smooth, while the adapted Jamie recipe leaves some carrot pieces intact for texture. According to a YouTube demo from Jamie Oliver’s official YouTube channel, an immersion blender works perfectly well — no standalone blender required.

Tips for beginners

• Don’t skip the fry step — softening the onion first builds the flavour base
• Bloom the ground coriander in the hot pan for 30 seconds to wake up the oils
• Add fresh coriander only after blending, as heat fades the flavour quickly
• Season twice: once when the stock goes in, then again after blending

Best carrot and coriander soup

Determining the “best” version depends entirely on what you want from the bowl. Are you after classic British comfort or something with more global heat?

Top-rated versions

Mary Berry’s version is the one most UK food writers cite as the standard. It’s creamy, velvety, and slightly spicy without overwhelming the carrot’s natural sweetness. According to British Chef Recipes detailed recipe post, it works equally well as a light lunch or a starter before a larger roast dinner.

The adapted Jamie Oliver approach (from Provence in Ann Arbor blog) brings more complexity: ginger adds brightness, and the red pepper flakes introduce a gentle heat that lingers. It’s arguably the more interesting bowl, but it deviates from the traditional British formula.

What makes it best

Three factors separate a good carrot soup from a great one:

• Balance between carrot sweetness and coriander earthiness
• Consistency — not too thin, not so thick it sticks to the spoon
• Fresh coriander as garnish, not cooked in

Common upgrades

Mary Berry optionally finishes with a swirl of cream or milk. The adapted Jamie recipe suggests sour cream and grated parmesan as garnish — both add richness that complements the earthy coriander. For a vegan version, skip the dairy garnishes and use a quality vegetable stock.

The pattern across versions: the base recipe is flexible enough to accommodate your preferences. Start with the Mary Berry framework, then adjust spice level and garnish to suit your taste.

Carrot and coriander soup calories

One of the biggest draws of this soup is its low calorie count — it genuinely qualifies as a guilt-free lunch or dinner option.

Per serving breakdown

Using the standard Mary Berry proportions, a serving comes in under 100 kcal when made with vegetable stock and no cream garnish. The adapted Jamie version with added ginger and red pepper runs similarly low, as the additional ingredients don’t add significant calories.

The Jamie Oliver official soup collection page emphasises that their soup recipes are “nutritious, filling and packed with flavour” — carrot and coriander soup fits squarely in that philosophy.

Low-calorie tips

• Use vegetable stock instead of chicken stock (marginal difference but it adds up)
• Omit butter and use a spray of oil instead
• Skip the cream swirl entirely — the soup is smooth without it
• Control portion size: a standard ladle is roughly one serving

Nutrition facts

Carrots contribute beta-carotene and fibre. Coriander adds vitamins A and C, along with anti-inflammatory properties. The soup’s main carb source is natural carrot sugar, with no refined flour or thickeners needed.

What this means: if you’re tracking calories for weight management, carrot and coriander soup is one of the easier swaps you can make. A bowl satisfies without derailing your daily intake.

Carrot and coriander soup benefits

Beyond being quick and low-calorie, this soup brings genuine nutritional value — particularly from two powerhouse ingredients.

Health advantages

Carrots are loaded with beta-carotene, which your body converts to vitamin A for eye health and immune function. British Chef Recipes cooking guide notes that the vegetable stock keeps the base light while preserving the carrot’s natural sweetness.

Coriander — both ground and fresh — offers anti-inflammatory benefits and aids digestion. Fresh coriander as a garnish (rather than cooked in) preserves more of its volatile oils, meaning you get maximum flavour with maximum nutrition.

Nutritional profile

Here is how the soup shapes up nutritionally per serving.

Diet suitability

The soup is naturally:

• Vegetarian (use vegetable stock) and vegan
• Gluten-free
• Dairy-free (if cream garnish is omitted)
• Low FODMAP (if garlic is reduced or omitted)

The implication: carrot and coriander soup adapts to most dietary requirements without losing its identity. That’s rare for a recipe this simple.

For those watching sodium: use low-salt stock or dilute stock with water to control sodium content without sacrificing flavour.

Jamie Oliver carrot and coriander soup

Here’s what the research actually turned up: no official Jamie Oliver carrot and coriander soup recipe lives on Jamie Oliver official sitemap. His soup collection is extensive, but this specific dish appears as an adaptation shared by home cooks rather than a chef-tested original.

His recipe highlights

The YouTube video from Jamie’s channel recipe demonstration demonstrates the method: sauté onions and garlic in olive oil, add carrots and stock, simmer until tender, blend smooth, finish with chopped fresh coriander. It follows the same skeleton as Mary Berry’s version — the differences are in the details.

According to Shapes Inc food analysis, Jamie Oliver’s core soup ingredients typically include carrots, onions, garlic, ginger, and vegetable stock. That ginger inclusion is the main point of difference from the Mary Berry standard. For those seeking assistance, you can find more information about how to apply for food stamps. how to apply for food stamps

Key differences

These are the main ingredient and technique variations between the two approaches.

Why try it

Even without an official recipe, the Jamie Oliver–inspired approach is worth attempting if you like more warmth in your bowl. The ginger brightens the flavour, and the red pepper adds a subtle kick that Mary Berry’s version lacks.

“It’s fresh, light, and perfect for any time you need a bit of cozy nourishment.”

— Crowdfav Recipes food blog

Comparison: recipe versions

Three variables define the difference between these versions: spice level, consistency, and garnish philosophy.

Mary Berry keeps it classic with a single garlic clove, no heat , and a fully smooth blend. The adapted Jamie Oliver (from Provence in Ann Arbor blog post) doubles the garlic, adds ginger and red pepper, uses more liquid, and blends less thoroughly. A YouTube demo from Jamie’s YouTube channel shows the blender technique but without specific quantities.

One thing both approaches agree on: fresh coriander belongs in the bowl at the end, not cooked in. Heat destroys the volatile oils that give coriander its characteristic brightness.

What this means: choose your version based on your spice tolerance. Mary Berry is the safer, more traditional bet. The Jamie adaptations are better if you want something with more character.

How to make carrot and coriander soup

This is the condensed version for reference — follow the detailed steps in the recipe section above.