Carrot and clementine soup (gluten free)
This Gluten free Carrot and clementine soup recipe, has everything you could ask for in a bowl of soup. Creamy, flavoursome, with a great combination of sweet and citrus. I find it great for lunch with some hunks of crusty gluten free bread.
I love carrots, they are one of my favourite vegetables and I often find that with their natural sweetness they are popular with children too. Carrot and coriander is a more common flavour combination, but coriander is not to everyone tastes. Why not try this simple carrot and clementine soup today!
Cooking with Kids?
This is a great recipe to make with children. Get them to help with the weighing and measuring. Kids love to help stiring the soup too. Just ensure caution is taken when standing by the hot pan.
Is it Vegan?
This recipe could be adpated to suit a vegan diet, by switching the butter and cream for vegan alternatives. Coconut cream would be a gret flavour combination with the carrots!
Do I need any specialist equipment?
A food processor or stick blender is needed if you want a smooth creamy soup.
This recipe is a perfect example of a healthy, nutritious and filling soup that will keep you going all day.
Carrot and clementine soup (gluten free)
Ingredients
- 600 g carrots
- 1 medium potato
- 1 small onion
- 2 medium clementines
- 25 g butter
- 2 teaspoons sugar
- 1 litre Gluten free vegetable stock
- 150 ml pot double cream
Instructions
Peel and slice the carrots and potato
Peel and chop the onion.
Zest and juice the clementines.
Melt the butter in a large pan.
Add the sliced carrots and potato, and chopped onion, and stir well to make sure they’re all coated in the butter.
Cover the pan and cook over a very low heat for 10 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.
Add the sugar and stock.
Bring to the boil, reduce the heat, cover and simmer for 15 minutes.
Add the clemtine zest and juice.
Purée the soup in a blender or food processor.
Add 100ml double cream and reheat – but don’t allow it to boil.
Pour the soup into bowls and add a swirl of double cream and a generous sprinkling of black pepper.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 312Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 56mgSodium: 847mgCarbohydrates: 33gFiber: 6gSugar: 14gProtein: 4g
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