1 1/2 teaspoons crushed coriander seeds or 1 -2 teaspoon ground coriander , to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 tablespoons rice flour
4 to 6 clementines, juice and zest of
Salt and pepper , to taste
Salt and pepper , to taste
2 clementines, zest of
Directions
Sweat the finely diced carrots and onion in large saucepan with the butter - keep the lid on and keep stirring them until soft, for about 10 minutes.
Add the crushed coriander and heat through for about 2 minutes to release the fragrance, and then add the hot stock, ground cumin and ground ginger. (If you are using ground coriander add with the other spices and the stock.).
Bring to the boil and then cover the pan and simmer for 15 to 20 minutes.
Add the ground rice, clementine juice and zest - stirring well, and continue to simmer for a further 30 minutes.
Remove from the heat and allow to cool slightly, then liquidise in a food processor or with an immersion blender. Adjust the consistency by adding extra clementine juice or stock if the soup is too thick.
Return the soup to the pan and reheat for 5 minutes or until piping hot but NOT boiling; remove from the heat and season with salt and pepper to taste.
Serve in pre-heated soup bowls with twists of clementine zest on top of the soup, as well as an assortment of dinner rolls and flavoured butters.
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