Vegan Golden Soup

A thoroughly 'souped-up' carrot soup that the whole family will love.

 

Recipe developed by chef Siba Mntongana

Serves: 4-6

Preparation time: 10 minutes

Cooking time: 30 minutes


INGREDIENTS

Roasted toppings:

410 g  chickpeas, rinsed and drained

10 ml dukkah spice

pinch of salt

3 tbsp olive oil

4 ClemenGold® mandarin peels, cut into very thin strips

Soup:

  • 30 ml coconut oil
  • 1 shallot, finely chopped
  • 2 cloves of garlic, sliced in half
  • 20 g fresh ginger, crushed and roughly chopped
  • 15 g freshly picked thyme, chopped
  • 1 tsp cayenne pepper
  • 5 large carrots, rinsed, peeled, and roughly chopped
  • 4 cups fresh vegetable stock
  • 2 cups freshly squeezed ClemenGold® juice
  • zest of 1 ClemenGold® mandarin
  • salt and freshly ground black pepper, to season

SHOP THE RECIPE

METHOD

  1. Start with the toppings. Preheat the oven to 180°C and lightly grease a baking pan with oil and line a second one with baking paper.
  2. Place the rinsed and dried chickpeas onto the baking tray and season with the dukkah spice and salt, and then drizzle with half the olive oil. Roast for about an hour until they are in ?? texture. Set aside.
  3. On a lined baking tray, place the peels making sure they are in a single layer. Sprinkle with icing sugar, drizzle with the rest of the olive oil and toss well. Bake for 8 minutes until dry and crunchy. Set aside.
  4. For the soup, heat the oil in a large pot over high heat and sauté the shallot garlic, ginger, and thyme until soft for 4 minutes.
  5. Add the carrots and cayenne pepper and cook for 5 minutes stirring occasionally. Season with salt and pepper.
  6. Pour in the vegetable stock and half of the ClemenGold® juice. Bring to the boil and simmer for 20 minutes with the lid half opened until the carrots are tender and cooked.
  7. Add the rest of the juice and cook for 2 more minutes. Blend using a stick blender until smooth. Serve in individual soup bowls and top each with toasted chickpeas and ClemenGold® mandarin peels. Serve whilst still warm.

Tips:

  • If the soup is too thick, then thin it down with more ClemenGold® juice.
  • If you like a richer flavour, then substitue the coconut milk with butter and vegetable stock with chicken stock. You could add a dash of cream when serving too.

SHOP CITRUS