Roasted ClemenGold®️ and carrot soup

6 servings Prep: 10 mins, Cooking: 40 mins
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PARTNER CONTENT with ClemenGold®️. A thick vegan soup with a sweet citrus note.

By Food24 July 02 2020
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Ingredients (14)

1 kg carrots — roughly chopped
3 ClemenGold®️ mandarins — before peeling, finely zest two and grate the peel off the third (make sure there is no pith on the peel)
olive oil
1 onion — diced
2 cup vegetable stock
400 ml coconut cream
1/2 cup ClemenGold®️ mandarin juice — freshly squeezed
salt and freshly ground black pepper — to taste
toasted coconut flakes — optional, to serve
carrot chips — optional, to serve
fresh parsley — optional, to serve
1 cup olive oil
1 dried red chilli
1 ClemenGold®️ mandarin — grated peel only
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Preheat an oven to 180⁰C.

Toss the carrots and ClemenGold®️ mandarins in olive oil, season with salt and roast for about 30 minutes or until they have some colour.

For the oil:

Heat the oil, dried chilli and ClemenGold®️ peel in a pot. Don’t allow it to boil – just heat it on the stove for about 10 min and then allow to cool.

Strain and transfer to a glass jar.

For the soup:

When the carrots and ClemenGold®️ mandarins are ready, in a large saucepan fry the onions in some of the ClemenGold®️ oil until they have some colour.

Add the vegetable stock, followed by the roast carrots, ClemenGold®️ mandarins and 300ml coconut cream.

Turn off the heat, add the ClemenGold®️ juice and blitz until smooth. Season with salt and pepper. (For an extra citrus hit, you can add the zest of the ClemenGold®️ mandarins while you are blitzing the soup.)

Serve with coconut cream, chilli ClemenGold®️ oil, toasted coconut flakes, carrot chips and parsley.

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