If you’re looking for a comforting and flavorful soup to brighten up your day, Mary Berry’s creamy carrot and orange soup is an absolute must-try. This delightful recipe combines the sweetness of carrots with the zesty, citrusy kick of fresh oranges, creating a unique and satisfying blend of flavors.
Plus, it’s creamy without being too heavy, making it perfect for any season. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow, and the result is a warm, nourishing bowl of goodness that will leave you craving more!.
To make Mary Berry’s Creamy Carrot and Orange Soup, you’ll need a variety of simple yet flavorful ingredients that create a smooth, comforting, and balanced soup. Here’s a breakdown of what you’ll need:
Carrots: The star of the soup, carrots are not only sweet and earthy but also contribute to the vibrant color and smooth texture of the soup. Depending on the number of servings you’re preparing, 6 to 8 medium-sized carrots should suffice.
Onion: A small to medium onion provides a savory depth of flavor that complements the natural sweetness of the carrots. The onion will also help create a balanced base for the soup.
Celery: A couple of stalks of celery add a mild herbal note and a slight crunch that will blend into the soup once cooked, contributing to the overall flavor profile without overpowering the carrots.
Garlic: A couple of garlic cloves bring in a fragrant, aromatic undertone that elevates the soup’s flavor complexity.
Orange: Fresh orange juice and zest are key to giving the soup a citrusy brightness that balances out the richness of the cream. The orange adds a touch of sweetness and acidity, making the soup refreshing and more vibrant.
Vegetable or Chicken Stock: Stock forms the base liquid of the soup and provides additional savory depth. Vegetable stock works great for a vegetarian version, while chicken stock can add a richer, more robust flavor.
Cream: A generous amount of double cream (heavy cream) is what turns this soup into a creamy, indulgent dish. The cream brings richness and silkiness to the texture, creating a luxurious mouthfeel.
Butter: A knob of butter is used to sauté the vegetables at the start, giving the base a rich, smooth taste and helping to release the flavors from the carrots, onions, and garlic.
Salt and Pepper: Simple seasonings like salt and freshly ground black pepper are used to bring out the natural flavors of the ingredients and season the soup to taste.
These ingredients come together in a wonderfully balanced combination, making the soup both comforting and invigorating with its harmonious mix of savory, sweet, and citrusy flavors.
To prepare Mary Berry’s Creamy Carrot and Orange Soup, you’ll need a few essential kitchen tools that will help you efficiently create this dish. Here’s what you’ll need:
Large Stockpot or Soup Pot: This will be used to cook all the ingredients together. A large pot allows enough room for the vegetables to soften, for the flavors to meld, and for the liquid to reduce as it simmers.
Sharp Knife: A sharp kitchen knife will be essential for chopping the carrots, onion, garlic, and celery into evenly sized pieces. A good knife helps ensure that you have consistent pieces that cook at the same rate, resulting in a smooth soup texture.
Cutting Board: You’ll need a sturdy cutting board to chop the vegetables safely. It’s a good idea to have a separate board for chopping garlic to avoid any lingering garlic scent on your vegetables.
Vegetable Peeler: For peeling the carrots and orange zesting, a reliable vegetable peeler will make the process quick and efficient, ensuring you get the perfect peel without wasting too much of the produce.
Wooden Spoon or Silicone Spatula: To sauté the vegetables, a wooden spoon or silicone spatula is essential. These tools allow you to stir the ingredients gently without scratching your pot, ensuring an even sauté.
Immersion Blender or Stand Blender: For blending the soup into a creamy consistency, an immersion blender (also known as a stick blender) is incredibly handy, allowing you to blend the soup directly in the pot. Alternatively, a stand blender works just as well, but you’ll need to blend the soup in batches to avoid splashing hot liquid.
Citrus Zester or Grater: A zester or a fine grater will be helpful for removing the zest of the orange. You want only the outermost layer of the peel for its fragrant oils, so a zester is ideal for achieving this without taking too much of the bitter white pith.
These tools will make the process smoother and quicker, ensuring you can focus on creating a delicious bowl of soup without the hassle of dealing with cumbersome equipment.
Prepare the Vegetables: Start by peeling and chopping the carrots into small, even-sized pieces. Dice the onion and celery. Mince the garlic. Zest and juice the orange, keeping both the zest and the juice aside for later use.
Sauté the Vegetables: In a large pot, melt a knob of butter over medium heat. Once melted, add the onions, carrots, celery, and garlic. Stir frequently and sauté for about 8-10 minutes, until the vegetables begin to soften and the onions become translucent. This step helps to develop a deeper flavor base for the soup.
Add the Stock and Simmer: Pour in your vegetable or chicken stock, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let the soup cook for around 20-25 minutes, or until the vegetables are completely tender.
Blend the Soup: Once the vegetables are soft, remove the pot from the heat. Use an immersion blender to blend the soup until it reaches a smooth, velvety texture. If you’re using a stand blender, carefully transfer the soup in batches and blend until smooth.
Incorporate the Cream and Orange: Return the smooth soup to the heat, adding the heavy cream, orange zest, and orange juice. Stir well to combine and heat the soup through. Taste and adjust the seasoning with salt and pepper, if needed.
Serve: Once everything is heated through and the flavors are well combined, ladle the soup into bowls. Optionally, garnish with a small swirl of cream or some fresh herbs, like thyme or parsley, to add an extra touch of elegance.
Adjusting Consistency: If you prefer a thinner soup, you can add more stock or water to loosen the texture. If you like it even thicker, let the soup simmer a bit longer to reduce the liquid.
Flavor Boost: To add a bit of extra depth, you could roast the carrots before adding them to the soup. Roasting brings out the natural sweetness of the carrots and adds a caramelized flavor that enhances the soup’s overall richness.
Vegan Version: For a vegan-friendly version, substitute the heavy cream with coconut cream or any plant-based cream alternative. Also, ensure you’re using vegetable stock instead of chicken stock.
Garnishes: Fresh herbs like cilantro, parsley, or thyme complement the citrusy flavor of the soup and add color and freshness. You can also top the soup with a dollop of crème fraîche or a sprinkling of toasted seeds for added texture.
Prepping in Advance: This soup can be made ahead of time and stored in the fridge for 2-3 days or frozen for up to a month. The flavors only improve with time, making it a great option for meal prep or busy evenings.
Mary Berry’s Creamy Carrot and Orange Soup is a beautiful marriage of savory and sweet flavors, with the richness of cream and the freshness of citrus. It’s simple yet elegant, offering comfort in every spoonful.
The combination of tender carrots, aromatic onions, and the zesty kick of fresh orange creates a vibrant, indulgent dish that can be enjoyed as a starter or a light meal. With just a few ingredients, a handful of kitchen tools, and straightforward steps, you’ll have a bowl of velvety soup perfect for any occasion. Whether you’re cooking for yourself or hosting a dinner, this recipe brings warmth, flavor, and a touch of gourmet flair to the table.
Mary Berry’s creamy carrot and orange soup is already a delight with its combination of sweet, earthy carrots and refreshing citrusy orange. However, it’s always fun to play around with flavors to add a little variety or cater to different tastes. Here are some easy, flavorful variations to experiment with:
Spicy Carrot and Orange Soup:
If you love a little heat with your soup, try adding a touch of chili flakes or a diced red chili pepper. The subtle heat pairs wonderfully with the sweetness of the carrots and the zesty orange. You could also experiment with a splash of sriracha or a spoonful of harissa paste for an extra bold twist.
Ginger and Lemongrass Infusion:
Ginger and lemongrass can elevate the soup’s aromatic profile. Add a small knob of fresh ginger along with a stalk of bruised lemongrass during the simmering process. This infusion will give the soup an extra layer of depth and a subtle, refreshing zing that complements the orange perfectly.
Herb Variations:
Instead of the usual thyme or bay leaves, why not try fresh basil, dill, or coriander?
Each herb brings a different nuance to the soup. Basil, for example, adds a slightly sweet, aromatic note, while dill imparts a more earthy, grassy flavor. Fresh coriander gives the soup a light, citrusy kick that pairs excellently with the orange.
Coconut Cream Substitute:
For a richer texture and an exotic twist, swap regular cream with coconut cream. This variation will give the soup a silky consistency and a subtle tropical flavor that complements the orange and carrot beautifully. Garnish with toasted coconut flakes to reinforce the tropical vibe.
Roasted Carrot and Orange Soup:
While the original recipe calls for boiling the carrots, try roasting them instead!
Roasting brings out the natural sweetness of the carrots, and it adds a lovely caramelized depth to the soup. Toss the carrots in olive oil and roast until slightly charred before blending with the orange juice and broth.
Add Some Protein:
For a heartier soup, you can add some cooked chicken or even chickpeas for a vegetarian option. The creamy base of the soup pairs nicely with the protein, making it a more filling and well-rounded meal.
Nutty Twist:
Adding a handful of roasted nuts, such as cashews or almonds, into the soup can lend a satisfying crunch and a savory contrast to the smoothness of the soup. Blending in a small handful of roasted nuts can also enhance the creaminess of the soup, creating a velvety texture.
Storing leftovers of Mary Berry’s creamy carrot and orange soup is simple, but a few best practices will help maintain its taste and texture.
Cool Before Storing:
Allow the soup to cool down to room temperature before transferring it to storage containers. This helps prevent condensation from forming, which can make the soup watery when reheated. It also prevents any potential bacterial growth if stored too early while still hot.
Use Airtight Containers:
Store the soup in an airtight container to lock in its flavors and prevent it from absorbing other odors in the fridge. If you don’t have a suitable container, using a resealable plastic bag can also be a good option, though make sure you get as much air out as possible.
Refrigeration:
The soup can be safely stored in the refrigerator for up to 3-4 days. Simply transfer it to the fridge after it has cooled and consume within this time frame for the best flavor and texture.
Freezing the Soup:
If you want to store the soup for a longer period, freezing is a great option. Mary Berry’s creamy carrot and orange soup freezes well, but keep in mind that the cream may slightly alter in texture after being frozen. To freeze, allow the soup to cool completely, then transfer it into freezer-safe containers or bags. It can be kept in the freezer for up to 3 months. When reheating, make sure to stir well to restore the creamy consistency.
Reheating:
To reheat, place the soup in a pot over medium heat and stir occasionally to ensure even heating. If the soup has thickened too much in the fridge or freezer, you can add a splash of vegetable broth or water to thin it out. Always stir well when reheating frozen soup to ensure the texture remains smooth and creamy.
Mary Berry’s creamy carrot and orange soup is comforting and versatile, making it a great companion for a variety of dishes. Here are some ideas for what to serve alongside or with it:
Crusty Bread or Baguette:
A fresh, warm loaf of crusty bread or a thick, chewy baguette is perfect for dipping into the soup. You can serve it sliced or cut into cubes for a satisfying bite alongside the creamy soup. For a twist, try a garlic or rosemary-infused bread to add extra flavor.
Grilled Cheese Sandwich:
If you’re craving something extra indulgent, a grilled cheese sandwich is always a crowd-pleaser. The gooey cheese and crispy toast provide a delightful contrast to the smooth soup. Opt for a sharp cheese like cheddar, or go for something more creamy like brie, to complement the richness of the soup.
Salad:
A light, crisp salad with fresh greens and a zesty vinaigrette works wonders to balance the richness of the soup. Try a simple arugula or spinach salad with a citrusy dressing to mirror the orange notes in the soup. Adding some nuts or seeds to the salad provides a nice crunch to contrast the velvety texture of the soup.
Roasted Vegetables:
Roasted vegetables, such as beets, parsnips, or sweet potatoes, make for a hearty side dish. The caramelized flavor of the roasted veggies enhances the natural sweetness of the carrot and orange soup, creating a balanced, wholesome meal.
Cheese and Crackers:
For a light, yet satisfying option, pair your soup with an assortment of cheeses and crackers. Choose cheeses with a variety of textures and flavors, like creamy goat cheese, tangy blue cheese, or a mild, nutty gouda. The crackers provide a pleasant crunch to complement the smooth soup.
Quiche:
A slice of warm, savory quiche works wonderfully alongside a bowl of creamy carrot and orange soup. You could go for a classic quiche Lorraine or something a bit more unique, like a spinach and feta quiche, to introduce some savory notes that balance the soup’s sweetness.
Roasted Chicken:
For a more substantial meal, pair the soup with roasted chicken. The savory, juicy chicken, whether whole or in pieces, makes a satisfying contrast to the creamy soup. It also works beautifully with a drizzle of fresh lemon or orange zest for an added citrusy burst.
Mary Berry’s creamy carrot and orange soup is a celebration of simplicity and flavor. Its velvety texture and sweet, citrusy depth make it a versatile dish that can easily be adapted to suit different preferences and occasions. Whether you’re experimenting with spice, adding herbs for a fresh twist, or pairing it with hearty sides, this soup offers endless possibilities.
Proper storage practices ensure that your leftovers can be enjoyed later, and with a little care, it can be transformed into an entirely new meal through reheating or freezing. As for what to serve with it, the options are plentiful-from crusty bread and grilled cheese to fresh salads and roasted veggies, there’s no shortage of accompaniments that can enhance this soup’s natural charm.
In the end, whether you stick to the original recipe or put your own spin on it, Mary Berry’s creamy carrot and orange soup is bound to warm your soul and satisfy your taste buds. It’s comfort food at its best, with a zesty, flavorful twist.
The main ingredients in Mary Berry’s creamy carrot and orange soup are carrots, onions, orange juice, vegetable stock, butter, double cream, and seasoning like salt and pepper. These ingredients combine to create a smooth and flavorful soup.
Yes, you can make this soup in advance. In fact, it can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will develop further as it sits, and it can be reheated when ready to serve.
Yes, this soup is suitable for vegetarians as it is made with vegetable stock and does not contain any meat or animal-derived ingredients. It can be made vegan by using dairy-free butter and cream alternatives.
Yes, you can freeze this soup. Once cooled, place it in a freezer-safe container and store it for up to 3 months. To reheat, defrost in the fridge overnight and heat gently on the stove or in the microwave.
This soup pairs wonderfully with crusty bread, a light salad, or some cheese. For added texture, you could also serve it with a dollop of sour cream or croutons.
The soup takes about 40-45 minutes to prepare and cook. The carrots are first softened by simmering, and the soup is then blended to a smooth consistency before adding cream.
For the best flavor, use a sweet and juicy variety of orange, such as a navel orange or a Valencia orange. These varieties offer the perfect balance of sweetness and tanginess for the soup.
Yes, you can adjust the thickness of the soup by adding more vegetable stock if you prefer a thinner consistency or by using less stock for a creamier, thicker soup.
If you prefer a lighter alternative or need a dairy-free option, you can substitute double cream with single cream, coconut milk, or even a plant-based cream like almond or soy cream.
To achieve a smooth texture, use a stick blender or a countertop blender to puree the soup once the vegetables are soft. For the best results, blend in batches if using a countertop blender, and be sure to blend until completely smooth.