Prep 5 mins
Cook 1 hr
This is not just for Christmas, but I always associate clementines with Christmas, and the addition of spices also lends a festive feel to this delightful soup. It is so easy to make and makes an elegant and colourful soup starter for any formal or special dinner. The smell is redolent of Christmas pasts for me - plus, the vibrant colours just "leap" out of the bowls! Serve it with an assortment of interesting little dinner rolls and maybe some citrus flavoured butter. I have suggested 4 to 6 clementines - they vary so much in size - we like this with a real citrus tang to it, but please adjust the quantities of the clementines to suit your personal tastes. One final tip - do try to use the crushed coriander seeds rather then the ground coriander, they add a complex and interesting flavour to the soup, as well as a wonderful fragrance!
- 1 1⁄2 lbs carrots, peeled and finely diced
- 1 large onion, peeled and finely diced
- 2 ounces butter
- 1 1⁄2 pints hot vegetable stock
- 1 1⁄2 teaspoons crushed coriander seeds or 1 -2 teaspoon ground coriander, to taste
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground ginger
- 2 tablespoons rice flour
- 4 to 6 clementines, juice and zest of
- salt and pepper, to taste
- 2 clementines, zest of
- Sweat the finely diced carrots and onion in large saucepan with the butter - keep the lid on and keep stirring them until soft, for about 10 minutes.
- Add the crushed coriander and heat through for about 2 minutes to release the fragrance, and then add the hot stock, ground cumin and ground ginger. (If you are using ground coriander add with the other spices and the stock.).
- Bring to the boil and then cover the pan and simmer for 15 to 20 minutes.
- Add the ground rice, clementine juice and zest - stirring well, and continue to simmer for a further 30 minutes.
- Remove from the heat and allow to cool slightly, then liquidise in a food processor or with an immersion blender. Adjust the consistency by adding extra clementine juice or stock if the soup is too thick.
- Return the soup to the pan and reheat for 5 minutes or until piping hot but NOT boiling; remove from the heat and season with salt and pepper to taste.
- Serve in pre-heated soup bowls with twists of clementine zest on top of the soup, as well as an assortment of dinner rolls and flavoured butters.
This soup is stunning. The taste is amazing. Thank you so much for posting this.
Not your typical carrot soup, for sure! Loved the citrus notes combined with the earthiness of the coriander and cumin. Have to admit I didn't bother with the twists, and I didn't have rice flour so used regular flour instead. Other than that, I followed the recipe exactly, even to the crushing of the coriander seed. It was well worth the effort -- we have left-overs plus the better part of a box of clementine oranges to eat up!
Absolutely delicious. Served this at a party and it was a hit. Thanks!