• Cooking Time:
  • Servings: Yield: 2 quarts
  • Preparation Time:


  • 2 tablespoons unsalted butter
  • 3 stalks celery -- chopped
  • 3 fresh sage leaves -- chopped
  • 1 medium yellow onion -- chopped
  • 1 medium parsnip -- peeled and chopped
  • 1 large carrot -- peeled and chopped
  • 4 to 6 Clementines
  • 6 medium sweet potato -- peeled and chopped
  • 3 tablespoons white wine
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon fresh ginger -- grated
  • 5 cups vegetable broth
  • 3 tablespoons heavy cream


  • Heat burner in large pot over medium heat. Add celery, sage, onion, parsnip and carrot, and cook, stirring, until onion has softened and is just beginning to brown, about 5 minutes.
  • Meanwhile, squeeze Clementines to make 3/4 cup juice; set aside. Grate zest from Clementines, set aside.
  • Add sweet potatoes, and cook 2 minutes. Add wine and bring to a boil, scraping up brown bits on bottom of pot. Add clementine juice, nutmeg and ginger. Add vegetable stock, reduce heat to low and cook 25 minutes until sweet potatoes are tender.
  • Working in batches, puree mixture in food processor or blender. Add zest and cream to soup. Heat through, and our into warm bowls.


This is a nice soup from Vegetarian Times article on clemintines, January 2005.

Categories: Bisque/Cream 

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