I remember the first time I stumbled across this soup. not in a cookbook, not on a fancy website but during a rainy Saturday afternoon binge of Nigella’s cozy kitchen show. You know the kind: warm lighting, pots clinking, her soothing voice wrapping around the ingredients like a culinary lullaby. She ladled this golden soup into a deep white bowl and described it with such sensual affection that I could almost taste the sweetness of the carrots and the fresh zing of coriander through the screen. That was the moment I knew I had to make it.
Nigella’s Carrot and Coriander Soup isn’t just another winter recipe; it’s a reminder that simple ingredients can conjure a kind of quiet magic. It’s the kind of soup that wraps its arms around you. Carrots, humble and often overlooked, become the star here-sweet, earthy and soft. but it’s the coriander that makes it sing. Fresh coriander leaves (cilantro, for my American friends) add this bright, almost citrusy lift while ground coriander adds a warm, slightly nutty depth. It’s all made with that nigella touch-intuitive, unfussy, full of soul.
Nigella Carrot And Coriander Soup Recipe
Ingredients Needed
There’s something deeply satisfying about a short ingredient list. Here’s what you’ll need to make Nigella’s version of this soup. These are ingredients I usually have lounging in my kitchen, especially during colder months:
- Carrots – About 500g, peeled and sliced. Fresh, slightly sweet ones are best.
- Onion – One medium, chopped. This lays the flavor foundation.
- Ground coriander – A teaspoon, though I sometimes sneak in a bit more because I love the warmth it brings.
- Fresh coriander (cilantro) – A generous handful, chopped. Save a little for garnish. you’ll thank yourself later.
- Garlic – One clove, crushed. This is me adding a twist. Nigella doesn’t always include garlic here but I like the depth it adds.
- Olive oil or butter – To sauté. Use what you love; I go for butter when I want comfort, oil when I want something lighter.
- Vegetable stock – About 1 litre. Homemade is amazing but store-bought works beautifully, too.
- Salt and pepper – To season. Go gently-you want the sweetness of the carrots to come through.
Optional but delightful:
- A dollop of crème fraîche or Greek yogurt to swirl on top
- A wedge of lemon for a fresh squeeze just before serving
Equipment Needed
You don’t need a chef’s kitchen for this. just a few reliable tools:
- A large pot or saucepan – I use my well-worn Dutch oven; it’s perfect for even cooking and looks lovely on the stove.
- A sharp knife and cutting board. It makes prepping those carrots far less tedious.
- A hand blender or countertop blender. I swear by my immersion blender. No pouring, no mess and way fewer dishes.
- A wooden spoon – For stirring and feeling like a domestic sorcerer.
- A ladle – Because pouring soup from a pot is a dangerous game and I’ve learned that the hard way.
Instructions To Make Nigella Lawson’s Carrot And Coriander Soup
Here’s how it all comes together in my kitchen. I’ll walk you through the way I do it. more instinctive than precise, like Nigella herself might approve.
- Start with the onions. In your pot, melt butter or heat olive oil over medium heat. Add the chopped onions and cook gently. This is your moment to slow down. Stir them occasionally until soft and just starting to turn golden. about 8 minutes.
- Add the ground coriander. Sprinkle it over the onions and stir for a minute or two. The kitchen will start to smell amazing, like toasted spice and promise.
- Toss in the carrots and garlic. Stir to coat them in all that spiced oniony goodness. Let them cook for another 5 minutes, just to soften slightly.
- Pour in the stock. Bring the whole pot to a boil, then reduce the heat and let it simmer. Lid on, let the carrots get tender. this takes about 20 minutes in my experience.
- Blend. Once the carrots are soft, it’s time to blend. I stick my immersion blender right into the pot and blitz until smooth. If you’re using a countertop blender, do it in batches and be careful. Hot soup and blenders are a risky pair.
- Add the fresh coriander. Stir it through at the end. Don’t overcook it-just let the residual heat do its work. This keeps that vibrant flavor alive.
- Season. Taste. Add salt and pepper bit by bit until it makes you sigh with happiness.
- Serve. Ladle into bowls, swirl with crème fraîche if you’re feeling fancy, maybe a scatter of coriander leaves and a slice of good bread on the side.
What I Learnt
This soup taught me that elegance doesn’t need extravagance. That carrots-yes, carrots!-can make a soup worthy of slow dinners and cozy nights. But perhaps more importantly, it reminded me that recipes don’t have to be rigid. Nigella’s way invites you to listen-to your ingredients, your instincts, your appetite.
I also learned the quiet joy of using what you have. No need to run out for expensive garnishes or overly complex stocks. A bag of carrots, a few pantry staples and a touch of trust in yourself-that’s enough. Honestly, there’s a kind of personal magic in cooking like that.
FAQs
Can I Make Nigella’s Carrot And Coriander Soup Ahead Of Time?
Absolutely! This soup actually tastes even better the next day once the flavors have had time to meld together. Just make sure to let it cool completely before storing it in the fridge. You can reheat it when you’re ready to serve.
What Can I Use Instead Of Fresh Coriander In Nigella’s Recipe?
If you’re not a fan of fresh coriander or just don’t have any on hand, you could use parsley instead. It won’t give you the same flavor, but it’ll still complement the carrots beautifully. If you like a bit of spice, a dash of cumin might do the trick!
Can I Freeze Nigella’s Carrot And Coriander Soup?
Yes! This soup freezes really well. Just make sure it’s completely cooled before you freeze it, and store it in an airtight container or freezer bag. It should last for up to 3 months. When you’re ready to eat, let it thaw overnight in the fridge and reheat it on the stove.
