Christmas Clementine Carrot and Coriander Soup W Citrus Twists
Brighten up your holiday table with this festive Christmas Clementine Carrot and Coriander Soup with Citrus Twists! This vibrant, velvety soup combines the natural sweetness of carrots with the zesty tang of fresh clementines and the earthy warmth of ground coriander, creating a flavor profile that's both comforting and refreshing. Perfectly paired with golden, flaky puff pastry twists infused with fragrant clementine zest, this dish is a true celebration of seasonal citrus and indulgent holiday flavors. Easy to prepare in under an hour, this show-stopping starter blends wholesome ingredients like fresh coriander, creamy double cream, and aromatic garlic into a silky-smooth purée, ensuring every spoonful is a cozy delight. Serve it with the playful citrus twists for dipping, and watch your guests savor every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 cloves garlic cloves
- 500 grams carrots
- 3 clementines
- 1 liter chicken or vegetable stock
- 1 teaspoon ground coriander
- 20 grams fresh coriander (cilantro), chopped
- 100 milliliters double cream or coconut cream
- 1 puff pastry sheet
- 1 egg, beaten
- 1 teaspoon clementine zest
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Peel and finely chop the yellow onion and garlic, then sauté in the pot until softened and fragrant, about 4-5 minutes.
Peel and chop the carrots into small pieces. Add them to the pot and cook for another 5 minutes, stirring occasionally.
Juice two of the clementines and set the juice aside. Peel and zest the third clementine, reserving the zest for the pastry twists.
Add the clementine juice, chicken or vegetable stock, and ground coriander to the pot. Stir well and bring to a boil.
Reduce the heat to low and simmer the soup for 15-20 minutes, or until the carrots are tender.
While the soup is simmering, prepare the citrus twists. Preheat the oven to 200°C (400°F).
Unroll the puff pastry sheet onto a floured surface. Brush with the beaten egg, then sprinkle evenly with clementine zest.
Cut the pastry into 1 cm-wide strips and twist each one. Place them on a parchment-lined baking tray and bake for 10-12 minutes or until golden and flaky.
Once the carrots are tender, remove the pot from the heat. Use an immersion blender or regular blender to purée the soup until smooth.
Stir in the double cream (or coconut cream) and fresh chopped coriander. Season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish with a drizzle of cream and a sprinkle of fresh coriander if desired.
Serve warm with the citrus pastry twists on the side for dipping.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1549 mg | 67% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 14.5 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
