A delightful soup combining the sweetness of carrots and clementines with the warmth of spices, perfect for a cozy meal.
Peel and dice the carrots and onion finely.
Cut the vegetables into uniform pieces for even cooking.
Heat the butter in a large saucepan over medium heat, then add the diced carrots and onion. Stir occasionally until softened.
Keep the lid on the saucepan to retain moisture and speed up softening.
Add the ground coriander, cumin, and ginger to the saucepan, stirring to release their aromas.
Toast the spices briefly to enhance their flavors.
Pour in the hot vegetable stock, bring to a boil, then reduce the heat and simmer for 20 minutes.
Stir occasionally to prevent sticking.
Add the ground rice, clementine juice, and zest, stirring well. Simmer for another 30 minutes.
Taste and adjust the seasoning as needed.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a traditional blender to avoid spills.
Reheat the soup gently, then season with salt and pepper to taste.
Avoid boiling the soup after blending to preserve its texture.
Serve the soup in bowls, garnished with clementine zest and accompanied by warm bread.
Warm the bowls before serving to keep the soup hot longer.
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