Ingredients
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1 1/2 lbs carrots, peeled and finely diced
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1 large onion, peeled and finely diced
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2 ounces butter
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1 1/2 pints hot vegetable stock
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1/2 teaspoon ground cumin
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1/2 teaspoon ground ginger
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2 tablespoons rice flour
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salt and pepper, to taste
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4 to 6 clementines, juice and zest of
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1 1/2 teaspoons crushed coriander seeds or 1 -2 teaspoon ground coriander, to taste
Instructions
- 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.