When wooden clementine crates arrive at my local market, I know two things are right around the corner: winter and citrus season! In my mind, both go hand in hand, in more ways than one. Citrus fruits have long been my secret weapon against winter blues; the coldest, darkest day is no match for the uplifting power of citrus fruits. Feeling down or sleepy? Just peel a clementine and feel your senses instantly wake up to the tiny fruit’s incredible aroma filling the room.
We go through countless clementine crates over the cold season not only because we eat them as a snack every day but also because I just love to cook and bake with them. I find that clementines translate really well in prepared dishes because their flavor and aroma is so concentrated and powerful. I love to use them in sweet things, such as cookies, cupcakes, and macarons, but lately I’ve been using them in savory dishes more and more.
This super creamy, dairy-free clementine, carrot, and tahini soup uses tons of carrots for your wintertime vitamin boost, a couple of clementines for a bright flavor uplift, and tahini for a lovely, rich creaminess. I think soups are infinitely more interesting with toppings, so I like to serve this soup topped with a spiced, slight spicy yogurt, pistachio (that color!), and, of course, sesame seeds to echo the flavor of the tahini. You should know that this clementine, carrot, and tahini soup freezes really well so you might as well make a double or triple batch and enjoy it all through the holidays.
Makes 6 servings.
A vitamin-filled, aromatic soup that will brighten up the gloomiest winter days.
20 minPrep Time
25 minCook Time
45 minTotal Time
For the spiced yogurt: Mix all the ingredients together. Store in an airtight container, then refrigerate for at least 1 hour, or up to a half-day, to allow the flavors to develop.
For the clementine, carrot, and tahini soup: Set a large pot over medium heat. Add the olive oil and onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the garlic, coriander, and turmeric, stir and cook until fragrant, about 1 minute. Add the carrots, vegetable stock, and salt, then increase the heat and bring to a boil. Lower the heat, half-cover and simmer for 25 minutes, or until the carrots are very soft.
Add the clementine zest and pieces and the tahini to the pot. Transfer the mixture to a blender to process until completely smooth, or use a stick blender to process the soup straight in the pot. Taste and adjust the seasoning, if needed.
Reheat the soup just before serving. Top with a generous dollop of spiced yogurt and a sprinkle of crushed pistachios.
Store the soup in airtight containers. Refrigerate for up to a week, or freeze for up to three months.
You can substitute tangerines or satsumas (mandarins) for the clementines.
Recipe Credit: Marie Asselin, FoodNouveau.com