Stéphanie Le Quellec reinvents a cozy winter classic with a bright, immune-supporting twist. Her new carrot velouté relies on only three star flavors — carrot, cumin, clementine — to deliver warmth, depth, and a citrus lift. Simple to cook, budget-friendly, and quick, this version strips back garnish and cream to let those notes sing. Ready to try it at home?
What you need to make this carrot-clementine soup (serves 4)
- 1 kg of quality carrots. Choose sweet, flavorful varieties like sand carrots when possible.
- 1 L of carrot juice. Best if freshly pressed from about 2 kg of carrots.
- 25 cl of clementine juice. Freshly squeezed from roughly 400 g of clementines.
- 1 tsp cumin seeds, toasted or whole.
- 2 tbsp olive oil for cooking and another 3–4 tbsp for finishing.
- Salt to taste.
Smart chef tips to amplify flavor and texture
Keep the peel if you can
No need to peel your carrots for this recipe. A thorough wash and a good scrub are enough. The skin adds flavor and nutrients.
Use fresh juices for brightness
Fresh carrot and clementine juices change the profile of the soup. They add freshness and acidity that boost the overall taste.
Small finishing touches that matter
You can adapt the bowl to your mood. Add herbs, crunchy croutons, or a raw carrot julienne tossed in a light vinaigrette for texture contrast.
Step-by-step: cook the carrot, cumin and clementine velouté
- Wash the carrots thoroughly and pat them dry.
- Slice the carrots into even rounds for quick, even cooking.
- Heat 2 tbsp olive oil in a skillet. Add the carrots and a pinch of coarse salt. Sauté until they begin to soften.
- Toss in the cumin seeds and toast briefly to release their aroma.
- Pour in the carrot juice and the clementine juice. Bring to a gentle simmer.
- Cook until the carrots are very tender, then transfer everything to a blender.
- Blend to a silky texture. Adjust salt and acidity to taste.
- Serve in bowls with a drizzle of olive oil and a sprinkle of clementine zest for a bright finish.
Quick variations and serving suggestions
- For a creamier feel, fold in a spoonful of yogurt or a splash of coconut milk right before serving.
- Add a pinch of smoked paprika for warmth and color.
- Top with toasted seeds or crunchy croutons for texture.
- Serve warm as a starter or chilled for a refreshing summer alternative.
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