|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)|
|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|
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.