Ghoulicious Carrot And Clementine Soup Recipe

I remember making this Carrot and Clementine soup almost five years ago, with ordinary carrots and I remember that it was lovely. I found it a few days ago in the bottom of my drafts folder, and decided to make it again soon. As it happens our organic vegetable box arrived this week with purple carrots – the original carrots, apparently – and I thought these would make an eerie, spooky, fun addition to your Halloween festivities.

Carrot and Clementine SoupOf course, you can make it with normal carrots too, and it will be delicious, but not purple.

Also, I like creamy soups, so I add cream before serving. You can add cashew cream instead to make it vegan, or  you can make it without any cream at all, if that’s your preference.

Serve with Cardamom Braid or Soda Bread – both are just as delicious.

Carrot and Clementine Soup Recipe:

Carrot And Clementine Soup
Recipe type: Soup, Winter
Serves: 6
  • 600g (+- 5 large) carrots finely diced
  • 1 large onion, peeled and finely diced
  • 750 ml (3 cups) vegetable stock
  • 1 teaspoon (5ml) crushed coriander seeds
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) grated ginger
  • 2 tbsp (30ml) corn flour or ground rice
  • 6 clementines/mandarins/nartjies or other sweet citrus, liquidised
  • salt and pepper, to taste
  • cream to serve
  1. 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.
  2. Add the crushed coriander and heat through for about 2 minutes to release the fragrance, and then add the hot stock, ground cumin and fresh ginger. (If you are using ground coriander add with the other spices and the stock.).
  3. Add the thickening agent (rice or corn flour) and liquidised citrus– stirring well, and continue to simmer for 30 minutes.
  4. Remove from the heat and allow to cool slightly, then liquidise in a food processor or with an immersion blender.
  5. Return the soup to the pan and reheat for 5 minutes or until piping hot, remove from the heat and season with salt and pepper to taste.
  6. Drizzle with a little cream, and top with dehydrated carrot or twists of citrus zest, and serve with bread.
Thermomix® Instructions
  1. Chop the carrot and onion finely, speed 4/ 5 seconds
  2. Sweat for 3 minutes/100C/Speed 1.
  3. Add the rest of the ingredients, except the salt, pepper and optional cream.
  4. Cook for 15 minutes on Veroma/Speed 1.
  5. If you like it smooth, pulse on Turbo a few times, otherwise leave it as is.
  6. Drizzle with cream and season to taste. (optional)
Any left overs can be frozen, and reheated when required.

Find more Halloween Recipes here

Sweet Apple Muffins
Chick Pea Patties