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Carrot & Coriander Soup

  • Prep Time 45 Minutes
  • Cook Time 15 Minutes
  • Servings

While I was visiting County Clare a few years ago, I stopped for lunch at The Wild Honey Inn in Lisdoonvarna. I still remember what I had for lunch. A bowl of carrot and coriander soup followed by a fruit crumble for dessert. To this day, it is still without doubt, one of  the tastiest lunches  I have ever enjoyed.  Fortunately for me and for all of you, Chef and proprietor Aidan McGrath shared his recipe with me. His love and respect for sustainable ingredients is evident in his cooking. His soup also had another little surpise. Shredded pickled carrot in the bottom of the bowl. Simply delicious. The smooth and natural sweetness from the soup coupled with the tangy pickled shreeded carrot made for a great mixture of both textures and flavors.



In a heavy bottomed pan, heat the olive oil and lightly sweat the garlic, onion, carrots, bay leaf, coriander seeds, fresh thyme.
Coat the vegetables with butter.
Add the potato and sweat again for a few minutes.
Season with salt & pepper.
Add chicken stock and bring to the boil.
Reduce heat and simmer for 30 mins or until vegetables are tender.
Meanwhile in another saucepan, reduce your orange juice to a syrup.
Add this to the soup and simmer for an additional 5 minutes.
Blend the soup.