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Christmas Clementine, Carrot and Coriander Soup W/ Citrus Twists

5.0(7)

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!

by French Tart·published 2007-12-20

Open original recipe

Stocks

Servings

(4–6)

Total time

1h 5m

prep 5 min

Calories / serving

209 kcal

Ingredients (11)

serves

1 1/2 lbs carrots, peeled and finely dicedcarrot
1 large onion, peeled and finely dicedonion
2 ounces butterbutter
1 1/2 pints hot vegetable stock
1 1/2 teaspoons crushed coriander seeds or 1 -2 teaspoon ground coriander, to tastecoriander
1/2 teaspoon ground cumincumin
1/2 teaspoon ground gingerginger
2 tablespoons rice flourrice-flour
4 to 6 clementines, juice and zest ofclementine
salt and pepper, to tastesalt-and-pepper
2 clementines, zest ofclementine

Instructions (7 steps)

01Sweat 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.
02Add 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.).
03