From group online classes to bespoke individual classes to reorganizing your kitchen and advising you on food choices everything Clara does is about bring the passion of food into the homes of her clients.

Phone:      0862396975
Address:   Cork, ireland

Clara Cooks

Honey Roasted Carrot, Cumin and Coriander Soup


  • 800g carrots, diced
  • 2 tsp honey
  • 1 tbsp olive oil
  • 1 large onion diced
  • 1 tsp cumin
  • 2 cloves garlic, crushed
  • Bunch fresh coriander
  • 800 ml chicken/veg stock
  • Sea Salt
  • Pepper


To serve


  • Natural yoghurt
  • Cumin
  • Chopped coriander



  1. Preheat oven to 200C
  2. Lightly brush carrots with olive oil, season with sea salt and pepper and spoon honey over.
  3. Arrange carrots in a single layer on a baking tray, and roast for 1
    hour. Remove from oven and set aside.
  4. As the carrots roast, heat olive oil over medium heat in a large pot. Cook the onion for 10 minutes, or until soft and starting to colour. Add cumin and garlic, and cook additional 2-3 minutes or until fragrant.
  5. Add carrots to the pot, along with the stock (I used the chicken stock I made over the weekend). Bring to the boil, then cover and reduce to simmer for 15 minutes.
  6. Remove pot from heat. Blitz in a blender until smooth.
  7. Add fresh coriander and blitz for a few seconds.
  8. Taste and season if necessary. 
  9. Mix yoghurt, cumin and coriander in a bowl and stir through soup before serving. (optional)

Post a Comment

The reCAPTCHA verification period has expired. Please reload the page.