Carrot & Clementine Soup Recipe | Abel & Cole

Carrot & Clementine Soup

Cooking time
Serves2 people
Carrot & Clementine Soup

Clementines and carrots lend their natural sweetness to this warming wintry soup, spiced with fresh ginger and chilli for extra heat.

7 ratings
layout 6 comments


  • 2 tsp coriander seeds
  • 1 onion
  • 400g carrots
  • A thumb of ginger
  • 2 clementines
  • 1 vegetable stock cube
  • 1 chilli
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 700ml boiling water

Prep: 10 mins | Cook: 25-30 mins

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1. Add 2 tsp coriander seeds to a pan. Toast them over a medium heat, shaking the pan, for 2-3 mins till the seeds smell aromatic. Tip into a bowl and set aside.
2. Prepare the veg: peel and finely chop the onion. Peel and finely chop the carrots. Peel and grate the ginger. Warm the pan you toasted the coriander seeds in for 1 min, then add 1 tbsp oil and the onion, carrots and ginger. Season. Cover and sweat over a low heat for 10 mins till the veg start to soften.
3. Cut the clementines in half (no need to peel). Slice 2 thin slices off one half and set them aside for garnishing later on. Juice the clementines, keeping the juiced fruit halves. Finely chop the chilli. Add the juice and juiced halves to the veg. Crumble in the stock cube. Add the toasted coriander seeds and most of the chilli. Pour in 700ml boiling water. Cover and bring to the boil. Turn the heat down and simmer for 15 mins.
4. Fish out the clementine halves. Blitz the soup in a blender, or use a hand-held blender. Taste and season if it needs it. Serve in warm bowls garnished with the clementine slices and the remaining chilli.
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we loved this, but feel it was a bit much for two people - would work well for 3-4 as a starter.

Greens Grannie




I loved this... it rocked my lunch... thanks for the recipe!


Extremely bitter due to clementine skins, would peel orange and throw the skins away if you are attempting this!



Very nice soup and very easy to do. I felt that the coriander seeds didn't add anything to taste and didn't blitz well so will probably not use them next time I do it.

Very very bitter because of the clementine skins.


Very very bitter. Think was because of cooking the clementine skins (we didn't blitz them!!) ended up adding 2 tsps of sugar.



Beautifully warming, and not just because of the chilli! Just right for Winter and its surfeit of clementines! I did use homemade stock though ...