Best 8 Christmas Clementine Carrot And Coriander Soup W Citrus Twists Recipes

CARROT-THYME SOUP WITH CREAM

Steps:

• Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.
• Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning.
• Serve while warm with a few thyme leaves on top.
• To freeze: Allow the soup to cool, ladle into freezer-proof quart or pint containers with lids and place in the freezer.
• To thaw and cook: Place the soup container in the refrigerator for 24 hours to slowly thaw, or place it in a bowl of cool water for 45 minutes to 1 hour. Heat the thawed soup in a sauce pan over medium-low heat until warmed through, about 15 minutes.

CHRISTMAS CLEMENTINE, CARROT AND CORIANDER SOUP W/ CITRUS TWISTS

Steps:

• 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.

CARROT AND CORIANDER SOUP RECIPE

Steps:

• In a large pot, melt butter. Stir in garlic for 2-3 minutes til fragrant. Stir in onions, then carrots.
• Add vegetable broth. Bring to a boil, then continue to boil for 10-12 minutes until carrots are very tender.
• Transfer carrot mixture to a blender and puree til smooth (or use an immersion blender). Transfer back to the pot.
• Stir in heavy cream, salt, pepper, ground coriander, cumin, and lemon juice.
• Give it a taste, add more salt and pepper if needed. Stir in chopped cilantro.

CURRIED CARROT AND CORIANDER SOUP

Steps:

• Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened.
• Add the ground spices and garlic and continue to stir-fry for 1-2 minutes.
• Add the carrots and 3.5 cups of water.
• Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender.
• Season well, allow to cool slightly then place in a food processor and blend until smooth.
• Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.

CARROT AND CORIANDER WINTER SOUP

Steps:

• Fry onions with pepper and garam masala.
• Boil carrots separately until soft,drain carrots and return to pot.
• Add stock and onion mixture, let it cool, then blend with a handmixer or blender.
• Add fresh chopped coriander and serve with naan bread on the side.

CARROT & CORIANDER SOUP

Steps:

• Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
• Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
• Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 mins until the carrots are tender.
• Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

CLEMENTINES IN CINNAMON SYRUP

Steps:

• Bring water, sugar, and cinnamon to a simmer in a small saucepan. Cook until sugar dissolves, about 1 minute.
• Arrange clementines in a large bowl. Pour warm syrup over top, and let stand for at least 30 minutes.
• Divide clementines and syrup among 4 bowls.

CARROT AND CORIANDER SOUP

Steps:

• Melt butter in large saucepan and saute carrots and celery for 2 minutes.
• Add coriander and cumin, fry for 3-4 minutes.
• Add stock, pinch of salt and pepper, bring to the boil and then simmer for 30 minutes.
• Put through blender.
• Decorate with a little drop of cream (optional) and fresh coriander.