Carrot and Coriander Soup

  • Credit: Gary at Lyon's Cafe, Sligo


1 tbsp of Donegal Rapeseed Oil
1 onion, chopped
2 sticks celery, chopped
2 cloves garlic, crushed
1 tsp cumin seed
6 large carrots, peeled and finely chopped
1 litre vegetable or chicken stock
60ml cream (optional)
Salt and ground black pepper
1 bunch fresh coriander, chopped


Gently heat the oil in the saucepan. Add onion and cook slowly without allowing to colour for 5 minutes.
Add celery and garlic and continue cooking gently, without browning, for a further 5 minutes. Add cumin seeds and cook for 2 minutes.
Add carrot and stock. Bring to the boil and then simmer for 40 minutes until the vegetables are soft.
Remove from the heat and witrh a hand held stick blender, puree the soup. Stir in the cream and season with salt and pepper to taste.
Finally, add the chopped coriander and serve.

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Donegal Rapeseed

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