Mary Berry’s Creamy Carrot And Orange Soup Recipe [GUIDE]

Mary Berry’s Creamy Carrot and Orange Soup is a vibrant and velvety blend of sweet carrots, zesty oranges, and rich cream, creating a soup that is both comforting and refreshing. Known for her straightforward, home-cooking style, Mary Berry elevates the humble carrot soup by pairing it with the bright and citrusy notes of orange. The result is a balanced, slightly sweet soup with a refreshing hint of citrus, perfect for colder months but light enough for spring and summer.

The combination of carrots and oranges may seem like an unusual pairing, but the sweetness of the carrots complements the tangy citrus beautifully. It’s a delicious and nourishing soup, with a creamy texture that is smooth yet satisfying. Whether you’re a fan of Mary Berry or simply looking to try something new, this soup is a fantastic choice for any meal, from a cozy lunch to a light starter for dinner.

Mary Berry’s Creamy Carrot And Orange Soup Recipe

Ingredients Needed

The ingredients needed for Mary Berry’s Creamy Carrot and Orange Soup are simple, fresh, and easy to find. This recipe brings out the natural sweetness of the carrots while balancing it with the bright freshness of oranges.

1. Carrots (500g) – Fresh, peeled carrots form the base of this soup. Carrots are naturally sweet, and when pureed, they create a smooth, creamy texture.
2. Onion (1 medium) – A finely chopped onion adds depth of flavor and a slight savory contrast to the sweetness of the carrots.
3. Olive oil (2 tbsp) – Used for sautéing the onions and carrots, olive oil helps to soften the vegetables and adds richness to the soup.
4. Vegetable stock (750ml) – Vegetable stock enhances the soup’s savory flavor and adds moisture to allow the ingredients to cook together harmoniously.
5. Oranges (2 large) – The zest and juice of two large oranges are key to this recipe, providing a citrusy lift that brightens the sweetness of the carrots.
6. Single cream (150ml) – A generous amount of cream is stirred in towards the end to give the soup its signature smooth, velvety texture.
7. Salt and black pepper – Season to taste. The salt will help to balance the sweetness, while the pepper adds a slight heat to the dish.
8. Fresh thyme or parsley (optional) – For garnishing, adding a few sprigs of fresh herbs elevates the soup’s visual appeal and adds a hint of herbal fragrance.

Equipment Needed

Making Mary Berry’s Creamy Carrot and Orange Soup requires just a few basic kitchen tools. Here’s a list of what you’ll need:

1. Large saucepan or stockpot – This is the main vessel for cooking the soup. A large saucepan will give you plenty of space to sauté the vegetables and simmer the soup.
2. Sharp knife and chopping board – You’ll need a knife for chopping the carrots, onion, and zesting the oranges.
3. Vegetable peeler – To peel the carrots before chopping them.
4. Wooden spoon or spatula – For stirring the ingredients while they cook.
5. Blender or immersion blender – A blender or immersion blender is essential to puree the soup into a smooth consistency. If you’re using a blender, it’s best to blend in batches.
6. Fine sieve (optional) – If you prefer a super smooth soup, you can use a fine sieve to strain the soup after blending to remove any remaining bits of pulp or skin.
7. Measuring spoons and cups – To accurately measure the stock, cream, and other ingredients.

Instructions To Make Mary Berry’s Creamy Carrot And Orange Soup

Mary Berry’s recipe for Creamy Carrot and Orange Soup is easy to follow, and the process itself is quite straightforward. Here’s a detailed guide on how to make it:

1. Prepare The Ingredients

   • Start by peeling and chopping the carrots into small chunks. Finely chop the onion. Zest and juice the oranges. Set everything aside, ready for cooking.

2. Sauté The Onions And Carrots

   • Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened and translucent. Stir occasionally to prevent it from browning.
   • Add the chopped carrots to the pan and stir for another 2-3 minutes, allowing them to soften slightly and soak up the flavor from the onion.

3. Add The Stock And Simmer

   • Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat to a simmer and let the soup cook for about 25-30 minutes, or until the carrots are tender when pierced with a fork.

4. Blend The Soup

   • Once the carrots are cooked, remove the saucepan from the heat. Use an immersion blender to puree the soup directly in the pan, or transfer the soup in batches to a standard blender. Blend until smooth and creamy.

5. Add The Cream, Orange Juice, And Seasoning

   • Stir in the single cream, orange juice, and orange zest. Taste and season with salt and black pepper as needed.

6. Final Simmer

   • Return the soup to the heat for another 5 minutes, allowing the cream to meld with the other ingredients. If the soup is too thick, you can add a little more stock or water to reach your desired consistency.

7. Serve

   • Ladle the soup into bowls and garnish with fresh thyme or parsley, if desired. Serve immediately with crusty bread or a light salad.

Tips And Tricks

Here are some extra tips to make your Mary Berry’s Creamy Carrot and Orange Soup even more perfect:

1. For a deeper flavor, consider roasting the carrots before adding them to the soup. Roasting caramelizes their natural sugars and brings out an even richer sweetness.
2. Adjust the creaminess – If you want a lighter version of the soup, you can reduce the amount of cream or substitute with coconut milk for a dairy-free alternative.
3. Zest the orange carefully – When zesting the orange, make sure to only get the colored part of the peel, avoiding the bitter white pith underneath.
4. Enhance the texture – If you prefer a chunky soup, pulse it lightly in the blender or use a potato masher instead of fully blending. This will create a thicker, more textured soup.
5. Make ahead – This soup keeps well for a couple of days in the fridge, and the flavors continue to develop. You can also freeze it for up to 3 months, just be sure to allow it to cool completely before storing.

Mary Berry’s Creamy Carrot and Orange Soup is a delightful and wholesome dish that combines the natural sweetness of carrots with the refreshing zing of oranges, all enveloped in a creamy, smooth texture. The result is a soup that feels comforting yet invigorating, making it perfect for almost any season. It’s easy to prepare, requiring just a handful of ingredients and basic kitchen equipment, which makes it ideal for both beginners and seasoned cooks alike.

The soup can easily be customized with different herbs or added ingredients, and it stores well for future meals, so it’s a great option for meal prepping. Whether served as a warming lunch on a chilly day or as an elegant first course for a dinner gathering, this soup is sure to impress. Mary Berry’s simple yet flavorful approach to cooking shines through in this recipe, making it a staple in any home cook’s repertoire.

Easy Recipe Variations For Mary Berry’s Creamy Carrot And Orange Soup

Mary Berry’s Creamy Carrot and Orange Soup is already a beloved classic, with its rich texture, balanced flavors, and the beautiful contrast between the earthy sweetness of the carrots and the citrusy zing of fresh orange. However, as with any great recipe, there’s plenty of room for experimentation and personal touches. Here are some easy variations to tailor the soup to your taste, dietary preferences, or whatever ingredients you have on hand.

1. Add a Touch of Spice:

   If you like your soup with a bit of a kick, consider adding spices like ground cumin, coriander, or ginger. These warm spices complement the natural sweetness of the carrots while adding a new layer of complexity. A dash of chili flakes or a small fresh chili (deseeded for mild heat) can also introduce a delightful contrast, balancing the smooth creaminess with a gentle heat. Fresh ginger can be sautéed with the onions at the start of cooking for a more aromatic base.

2. Herb Infusion:

   Fresh herbs can dramatically change the flavor profile of the soup. Try thyme or rosemary for an earthy, Mediterranean twist. Adding a handful of fresh coriander (cilantro) just before serving can bring a pop of freshness and brightness that pairs beautifully with the orange. Basil is another herb that works surprisingly well, offering a sweet yet aromatic note that complements both the carrots and the citrus.

3. Incorporating Other Vegetables:

   While the classic recipe is centered around carrots, it’s easy to boost the nutritional content and add extra layers of flavor by blending in other vegetables. Sweet potatoes or butternut squash will add sweetness and make the soup even creamier. For a more savory flavor, you could blend in parsnips or celery root (celeriac). These additions won’t overpower the carrot and orange base but will enhance the soup’s depth.

4. Add Cream or Coconut Milk:

   The creamy texture of this soup comes from the addition of cream, but for a dairy-free or vegan twist, try using coconut milk instead. Coconut milk adds a subtle sweetness and a smooth texture that works perfectly with the natural flavors of the carrots and orange. You could also experiment with cashew cream or almond milk for a lighter version, each imparting its own unique flavor.

5. Roasted Carrots:

   For a deeper, more complex flavor, consider roasting the carrots before adding them to the soup. Roasting caramelizes the natural sugars in the carrots, bringing out their sweetness and adding a slightly smoky note. After roasting, blend them with the other ingredients as you normally would for a richer, more intense flavor.

6. Nuts and Seeds for Crunch:

   If you want to add a bit of texture to the smooth soup, sprinkle some toasted pumpkin seeds, sunflower seeds, or chopped walnuts on top before serving. These small additions bring a delightful crunch, adding contrast to the creamy soup while enhancing the overall flavor.

7. Swap the Orange for Other Citrus:

   While orange is the star of the show in this soup, there are other citrus fruits that can lend an interesting twist. For instance, try substituting grapefruit for a sharper, slightly tangy profile. Lemon or lime can be used for a more zesty punch, while blood oranges will introduce a deep, vibrant color and a mild sweetness with a hint of berry-like flavor.

8. Add a Protein Boost:

   If you want to turn this soup into a more substantial meal, adding some cooked chicken or tofu can make it a hearty lunch or dinner. A few shredded rotisserie chicken pieces or cubes of sautéed tofu can be stirred into the soup just before serving. For a vegetarian option, you can also consider adding lentils or chickpeas for an added protein boost that pairs beautifully with the creamy soup base.

Storing Leftovers

Leftover Mary Berry’s Creamy Carrot and Orange Soup can be a convenient and tasty meal for the next few days, but proper storage is key to maintaining its fresh flavor and creamy texture. Here’s how to store it and keep it tasting just as good:

1. Refrigeration:

   Allow the soup to cool down to room temperature before transferring it to an airtight container. The soup will last for 3-4 days in the fridge. Just reheat it gently on the stovetop or in the microwave, stirring occasionally to maintain its smooth texture. If the soup has thickened too much after refrigeration, add a splash of water or stock to loosen it before reheating.

2. Freezing:

   If you’d like to store it for longer, freezing is a great option. Pour the cooled soup into freezer-safe containers or zip-lock bags, leaving a little space at the top for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to eat, defrost it overnight in the fridge and reheat it gently. Note that the texture of the creaminess might slightly change once frozen, but it will still taste delicious.

3. Avoid Freezing Dairy:

   If you’re using cream in the soup, it’s best to freeze the soup without the cream and add it after reheating. Dairy can sometimes separate when frozen and thawed, which could affect the smooth texture. If you’ve already added cream, expect a slight change in the texture, but it will still be edible.

4. Portioning for Convenience:

   For meal prep or to avoid reheating an entire batch, consider portioning the soup into individual servings before storing. This makes it easier to grab and go during the week, especially for a quick lunch or dinner.

What To Eat With Mary Berry’s Creamy Carrot And Orange Soup?

While Mary Berry’s soup is hearty and flavorful on its own, pairing it with complementary side dishes can elevate the meal and make it even more satisfying. Here are some ideas for what to eat alongside the soup:

1. Crusty Bread or Baguette:

   The simplest and most classic pairing with any soup is a warm, crusty bread. A freshly baked baguette or sourdough loaf is perfect for dipping into the creamy soup, absorbing its velvety texture while providing a crunchy contrast. You can even toast the bread and spread a little garlic butter or herbed cream cheese for added flavor.

2. Cheese Toasties:

   A grilled cheese sandwich or cheese toasty is a match made in heaven with creamy soups. The rich, gooey cheese combined with the crispy bread adds both texture and indulgence, making the meal even more comforting. Opt for strong cheeses like cheddar, gruyère, or brie for a bold flavor that stands up to the soup’s sweetness.

3. Salads with Fresh Greens:

   If you want a lighter, refreshing contrast to the soup’s creamy texture, pair it with a simple salad of mixed greens. A tangy dressing, such as balsamic vinaigrette or lemon-dijon dressing, will add brightness to balance the richness of the soup. You could also add goat cheese or feta for a little extra creaminess or some toasted nuts for crunch.

4. Roast Vegetables:

   A side of roasted root vegetables, such as parsnips, sweet potatoes, and beets, would complement the earthy flavors of the soup. The slight caramelization from roasting enhances the natural sweetness of the vegetables, making them a perfect partner for the soup. Serve them alongside for a cozy, wholesome meal.

5. Grilled Chicken or Tofu Skewers:

   If you’re looking for a protein-rich addition, consider grilled chicken skewers or tofu. Marinated in herbs or citrus, these add an extra depth of flavor that contrasts beautifully with the smoothness of the soup.

Conclusion

Mary Berry’s Creamy Carrot and Orange Soup is a truly versatile recipe that not only delivers on comfort but also lends itself well to creativity. The balance of natural sweetness from the carrots and the citrusy tang of the oranges creates a soup that’s both soothing and refreshing. Whether you stick to the original recipe or experiment with variations-such as adding spices, roasting vegetables, or experimenting with dairy-free options-there are endless ways to customize this dish to suit your tastes.

When it comes to storing leftovers, keeping the soup fresh for days or even months is easy with the right approach, and pairing it with sides like crusty bread, grilled cheese, or a light salad can elevate the whole meal. Whether you’re serving it for a casual lunch or as part of a larger dinner, this soup is bound to impress with its depth of flavor and heartwarming qualities.

FAQs

What Ingredients Do I Need For Mary Berry’s Creamy Carrot And Orange Soup?

To make Mary Berry’s creamy carrot and orange soup, you’ll need the following ingredients: 1 tablespoon of olive oil, 1 onion (chopped), 1 garlic clove (crushed), 1 kg carrots (peeled and chopped), 1 liter of vegetable stock, 2 medium oranges (zested and juiced), 150ml of double cream, and salt and pepper to taste. These simple ingredients combine to create a flavorful and creamy soup with a delightful balance of sweetness from the carrots and citrus from the oranges.

Can I Make Mary Berry’s Creamy Carrot And Orange Soup In Advance?

Yes, Mary Berry’s creamy carrot and orange soup can be made in advance. After cooking, allow the soup to cool completely and store it in an airtight container in the fridge for up to 3 days. The soup can also be frozen for up to 3 months. When reheating, simply warm it on the stove, adding a splash of water or extra stock if needed to restore its creamy consistency.

Is There A Way To Make Mary Berry’s Creamy Carrot And Orange Soup Vegan?

Yes, you can easily make Mary Berry’s creamy carrot and orange soup vegan by substituting the double cream with a plant-based alternative, such as coconut cream, soy cream, or oat cream. Additionally, ensure that the vegetable stock you use is vegan-friendly, as some stock cubes contain animal-derived ingredients. The rest of the ingredients are naturally vegan, so these simple substitutions will allow you to enjoy a delicious vegan version of the soup.