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!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Peel and finely chop the yellow onion and garlic, then sauté in the pot until softened and fragrant, about 4-5 minutes.

Step 3

Peel and chop the carrots into small pieces. Add them to the pot and cook for another 5 minutes, stirring occasionally.

Step 4

Juice two of the clementines and set the juice aside. Peel and zest the third clementine, reserving the zest for the pastry twists.

Step 5

Add the clementine juice, chicken or vegetable stock, and ground coriander to the pot. Stir well and bring to a boil.

Step 6

Reduce the heat to low and simmer the soup for 15-20 minutes, or until the carrots are tender.

Step 7

While the soup is simmering, prepare the citrus twists. Preheat the oven to 200°C (400°F).

Step 8

Unroll the puff pastry sheet onto a floured surface. Brush with the beaten egg, then sprinkle evenly with clementine zest.

Step 9

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.

Step 10

Once the carrots are tender, remove the pot from the heat. Use an immersion blender or regular blender to purée the soup until smooth.

Step 11

Stir in the double cream (or coconut cream) and fresh chopped coriander. Season the soup with salt and pepper to taste.

Step 12

Ladle the soup into bowls and garnish with a drizzle of cream and a sprinkle of fresh coriander if desired.

Step 13

Serve warm with the citrus pastry twists on the side for dipping.

Nutrition Facts

Serving size	(1986.6g)

Amount per serving	% Daily Value*
Calories	1449.6

Total Fat 103.8g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat 3.2g
Cholesterol 334.8mg	0%
Sodium 6625.9mg	0%
Total Carbohydrate 110.9g	0%
Dietary Fiber 20.3g	0%
Total Sugars 49.9g
Protein 25.4g	0%

Vitamin D 40IU	0%
Calcium 404.9mg	0%
Iron 6.5mg	0%
Potassium 2513.2mg	0%

*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.

Source of Calories

Fat: 63.1%

Protein: 6.9%

Carbs: 30.0%