Tuesday, 10 January 2012

Carrot, clementine and cardamom soup

This looks like a warm, sunshine-y bowl of Spring, while the taste is a comforting hug and an assurance that everything is ok, at least for a little bit! It is very simple to make so no complications here. Serve with some crusty white bread.


2 medium potatoes, peeled and cubed
2 medium red onions, finely sliced,
8 medium carrots, peeled and finely sliced
glug of olive oil
salt to taste
1.5 litres vegetable stock
juice of 3 clementines
1 tsp cardamom pods
sour cream to serve
black pepper to serve

Start by getting a medium saucepan on a low heat. Add the olive oil, potatoes and carrots. Cook for 15 minutes, then add in the onions and cook for a further 10 minutes. When the vegetables have begun to go soft, add in the vegetable stock and season with salt.

Turn to a medium heat and cook for another 10 minutes. Transfer to a food processor and add the clementine juice. In a pestle and mortar, grind the cardamom pods until they open, remove them and then grind the seeds to a powder. Add to the food processor and blitz the soup until smooth.

Ladle into serving bowls and top with sour cream and a hint of black pepper. 

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