The first time I made this, I was honestly just trying to clear out the veg drawer. A couple of soft carrots, a forgotten orange, some sad apples—nothing fancy. I thought I’d end up with a pot of vaguely sweet soup.
What I got was comfort in a bowl. The curry powder adds just enough warmth, the apple and orange bring a gentle sweetness, and blending it all creates that silky café-style texture. The only misstep? I left the orange zest in before blitzing—yep, it went bitter fast. Won’t be doing that again.
Now, I make this soup at the first sign of cold weather. It’s simple, deeply flavoured, and works beautifully with herb croûtes or a thick slice of buttered sourdough.
WHY THIS ONE WORKS SO WELL
- A clever blend of sweet and spice—apples, orange, and curry powder play perfectly together.
- Common ingredients, but layered flavour.
- Blending makes it feel rich and creamy, even though it’s mostly veg.
- It freezes like a dream.
INGREDIENTS + WHY THEY MATTER
- Butter (60g) – Adds depth and richness right from the start.
- Onions, carrots, potatoes – Classic soup base. Chop them evenly so they cook at the same pace.
- Garlic (3 cloves) – Adds savoury warmth without overpowering.
- Mild curry powder (2 tsp) – Wakes everything up. Toast it in the pan to release its flavour.
- Orange zest and juice – Sweet, fragrant, slightly tangy. Zest goes in early, juice later.
- Chopped tomatoes (2x400g tins) – Adds body and umami.
- Eating apples (2) – Peel and chop—these melt into the soup and bring a soft sweetness.
- Stock (1.8 litres) – Chicken or vegetable. Use what you have, but go low-sodium if possible.
MAKING IT YOURS (WITHOUT RUINING IT)
- Swap the apples: Pears work if that’s what you’ve got—sweeter, a bit softer.
- Make it vegan: Just sub in olive oil for butter and use veg stock.
- Add protein: A handful of red lentils stirred in before simmering makes it heartier.
- Turn up the spice: Add a pinch of chilli flakes or a dash of harissa if you want more kick.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| WHAT WENT WRONG | WHY IT HAPPENS | HOW TO FIX IT |
|---|---|---|
| Soup turned bitter | Left orange zest in when blending | Always fish it out before puréeing |
| Soup tasted flat | Under-seasoned or bland stock | Taste and season at the end with salt + lemon |
| Splattered blender mess | Overfilled blender with hot soup | Blend in batches, and don’t seal the lid tight |
HOW TO MAKE MARY BERRY’S SPICED AUTUMN SOUP
SAUTÉ THE VEGETABLES
Melt butter in a large saucepan over medium heat. Add onions, carrots, potatoes, garlic, and orange zest. Cook gently for 5 minutes, stirring occasionally.
ADD THE SPICES
Sprinkle in the curry powder and stir constantly for 1–2 minutes to release the aroma.
SIMMER
Pour in stock, orange juice, tomatoes, and apples. Season with salt and pepper. Bring to a boil, cover, and simmer for 30 minutes until veg is soft.
REMOVE THE ZEST + BLEND
Fish out the orange zest. Blend the soup in batches until smooth. Return to the pot and reheat gently.
SERVE
Ladle into bowls, top with herb croûtes or fresh herbs, and enjoy warm.
TIPS FROM MY KITCHEN
- I add a splash of cream at the end if I want a little extra richness—it’s not in the original, but it works.
- If I’m in a rush, I grate the carrots and potatoes—they cook faster that way.
- I sometimes serve this with crumbled feta on top for contrast—salty and creamy.
STORAGE + SERVING
Fridge: Store in an airtight container for up to 3 days.
Freezer: Cool fully, then freeze in portions for up to 3 months. Thaw overnight in the fridge.
Reheat: On the hob or in the microwave until piping hot, stirring well.
Serve with: Herb croûtes, crusty bread, or a swirl of cream.
FREQUENTLY ASKED QUESTIONS
Q: Can I use a hand blender instead of a jug blender?
A: Absolutely—it’s quicker, just make sure everything’s tender before blending.
Q: What if I don’t have curry powder?
A: Use a mix of cumin, coriander, turmeric, and a pinch of cinnamon.
Q: Can I make this in a slow cooker?
A: You can sauté the veg first, then cook everything on low for 6–8 hours. Blend at the end.
Try More Recipes:
- Mary Berry 10 Minute Tomato Soup
- Mary Berry Smoked Haddock Soup
- Mary Berry Pea and Mint Soup Recipe
Mary Berry Spiced Autumn Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy6
servings10
minutes35
minutes171
kcalA warm, velvety soup packed with autumn vegetables, sweet apple, and a touch of spice. It’s comforting, bright, and the perfect way to ease into cooler weather.
Ingredients
60g butter
2 large onions, coarsely chopped
2 medium potatoes, coarsely chopped
2 medium carrots, coarsely chopped
3 garlic cloves, crushed
Zest and juice of 1 orange
2 tsp mild curry powder
1.8 litres vegetable or chicken stock
2 x 400g cans chopped tomatoes
2 eating apples, peeled and chopped
Salt and black pepper, to taste
Herb croûtes, to serve
Directions
- In a large saucepan, melt butter. Add onions, potatoes, carrots, garlic, and orange zest. Cook gently for 5 minutes.
- Stir in curry powder and cook 1–2 minutes.
- Add stock, orange juice, tomatoes, and apples. Season. Simmer, covered, for 30 minutes.
- Remove orange zest. Blend soup in batches until smooth. Return to pot, reheat, and adjust seasoning.
- Serve hot with herb croûtes.
Notes
- Remove zest before blending to avoid bitterness.
- Chop veg evenly for even cooking.
- Blend in batches to avoid spills with hot liquid.