This soup is also delicious cold.
Ingredients:
- 3 lbs carrots, peeled and finely diced
- 2 large onion, peeled and finely diced
- 4 oz butter
- 3 pints hot vegetable stock
- 3 tsp crushed coriander seeds
- 1 tsp ground cumin
- 1 tsp ground ginger
- 4 tbsp rice flour
- 8 to 6 clementines , juice and zest of
- salt and pepper , to taste
- 4 clementines , zest of
Directions:
- 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.
- 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.
- Liquefy 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.
- Serving suggestion: 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 flavored butters.
Serves: 8 – 12
Source: Taste of Australia VPWL December 2014, Food.com