Christmas Clementine, Carrot and Coriander Soup W/ Citrus Twists

Recipe by French Tart
READY IN: 1hr 5mins


  • 1 12
    lbs carrots, peeled and finely diced
  • 1
    large onion, peeled and finely diced
  • 2
    ounces butter
  • 1 12
    pints hot vegetable stock
  • 1 12
    teaspoons crushed coriander seeds or 1 -2 teaspoon ground coriander, to taste
  • 12
    teaspoon ground cumin
  • 12
    teaspoon ground ginger
  • 2
    tablespoons rice flour
  • 4
    to 6 clementines, juice and zest of
  • salt and pepper, to taste


  • 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.