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  • © 2015 elizabeth

    Curried Carrot, Clementine and Cilantro Soup Recipe

    Enhanced Immunity in a Bowl!

    Originally Posted on Barbara Mendez Nutrition Blog 


    This curried carrot, clementine and cilantro soup is loaded in carotenoids, vitamins A and C as well as a whole host of minerals that are essential for an overall healthy body. If you want to enhance it further, you can top it off with pumpkin seeds (a nice source of zinc) and also some crunch.

    This recipe will not only boost your immunity for cold and flu prevention but will also fortify your body over the long term with anti-inflammatory spices like turmeric and ginger.


    Makes 4 to 6 bowls of soup.

    • 2 pounds carrots, coarsely chopped
    • 2 small onions diced
    • 1-teaspoon cumin powder
    • 1-teaspoon coriander powder
    • 1-teaspoon turmeric powder
    • 1-tablespoon grated fresh ginger
    • 1-2 cups cilantro fresh (depending on taste preference)
    • 2 to 2 1/2 quarts vegetable stock (for a thicker soup, use 2 quarts. If you want to thin it out, use 2 ½)
    • 5 clementines, peeled and sectioned
    • 1 1/2 tbsp ghee
    • Salt and pepper to taste


    • Melt ghee in soup pot and sauté onions until soft. Add carrots and continue to sauté for about 3 minutes until they begin to soften.
    • Add the turmeric, cumin, coriander and ginger and sauté until fragrant.
    • Add the stock and clementines. Bring to a simmer and cook for about 20 minutes.
    • Add 1 cup cilantro and salt and pepper to taste. Simmer another 5 minutes.
    • Allow soup to cool for a bit and then using a blender, blend solids in batches and add back to the pot. Continue until soup is well blended.
    • Add another ½-1 cup cilantro and allow it to wilt in soup.
    • Adjust seasonings to taste preference.
    • Serve and enjoy!

    CLEANSE Adviser Barbara Mendez is a Nutritional Consultant, Registered Pharmacist and CLEANSE Adviser practicing in New York City.

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