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Clementine, carrot & ginger soup

Clementine, carrot & ginger soup


Tangy citrus is a great match for the ginger and carrot in this satisfying soup

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    938kj 225kcal
  • Fat
    Med 20%
  • Saturates
    Low 14%
  • Sugar
    Med 14%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 20g


  • 2 tsp rapeseed oil
  • 1 large onion, chopped
  • 2-3cm ginger, finely chopped
  • ½ red chilli, chopped (optional)
  • 450g Co-op carrots, chopped
  • 3 clementines, zest removed with a vegetable peeler (for the topping), flesh chopped
  • 1 litre vegetable stock, made with 2 reduced-salt stock cubes
  • 4 tsp Co-op reduced fat crème fraîche, to serve
  • 25g toasted seeds, and a few coriander sprigs, to garnish

For the crispy topping - Clementine zest
- 2 tbsp Co-op vegetable oil - 1 red chilli, deseeded and cut into thin strips


  1. Heat the rapeseed oil in a large saucepan over a medium heat
  2. Fry the onion for 4-6 mins, stirring frequently, until golden
  3. Add the ginger, and the chilli, if using, to the pan and fry for 2 mins
  4. Add the carrots, season with black pepper and cook for 3 mins
  5. Add the clementine flesh and the stock, and bring to a simmer
  6. Cook for 30-35 mins, until the carrots are very soft, then blend until smooth with a stick blender
  7. For the topping, cut the strips of clementine zest into thin strands
  8. Heat the vegetable oil in a small saucepan over a high heat and fry the chilli and zest for 10-20 seconds, until crisp
  9. Drain on kitchen paper and set aside (they will crisp further as they cool)
  10. Divide the soup between 4 bowls and swirl 1 tsp of crème fraîche into each
  11. Garnish with the toasted seeds, coriander and crispy zest topping to serve

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