Tangy citrus is a great match for the ginger and carrot in this satisfying soup. The crunchy topping takes a bit of extra effort but it‘s worth it!
Serves 4 • Ready in 50 mins
- 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 — see below), 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 (see above)
- 2 tbsp Co-op vegetable oil
- 1 red chilli, deseeded and cut into thin strips
- Heat the rapeseed oil in a large saucepan over a medium heat. Fry the onion for 4-6 mins, stirring frequently, until golden.
- Add the ginger, and the chilli, if using, to the pan and fry for 2 mins. Add the carrots, season with black pepper and cook for 3 mins. Add the clementine flesh and the stock, and bring to a simmer.
- Cook for 30-35 mins, until the carrots are very soft, then blend until smooth with a stick blender.
- For the topping, cut the strips of clementine zest into thin strands. Heat the vegetable oil in a small saucepan over a high heat and fry the chilli and zest for 10-20 seconds, until crisp. Drain on kitchen paper and set aside (they will crisp further as they cool).
- Divide the soup between 4 bowls and swirl 1 tsp of crème fraîche into each. Garnish with the toasted seeds, coriander and crispy zest topping to serve.