Recipes
Carrot, ginger and Turmeric Matcha soup
Recommended Twist Tea: Turmeric Matcha
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
Servings
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Ingredients
- 2 tbsp vegetable oil
- 1 onion roughly chopped
- 750 g carrots roughly chopped
- 2 sticks celery roughly chopped
- 1 bay leaf
- 2 inches fresh ginger finely sliced (or a teaspoon of ground ginger spice - and failing that - add two Twist Tea Ginger Snap teabags to your vegetable stock for three minutes)
- 2 tsp Twist Tea Turmeric Matcha
- 2 cloves garlic finely sliced or grated
- 4 pints vegetable stock
- 1 whole juice of one orange
For the garnish
- 1 Handful coriander leaves roughly chopped
- 4 spring onions sliced
- 1 green chilli diced
- 2 tsp lime juice
- zest of the orange
- 4 tsp sesame or olive oil
Ingredients
For the garnish
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Instructions
For the soup
- Heat the vegetable oil in a large pan over a medium heat.
- Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often.
- Add the ginger, Twist Tea Turmeric Matcha and garlic. Mix well and cook for five minutes, stirring occasionally.
- Pour over the stock and bring to the boil.
- Reduce the heat, and then simmer for 15 minutes until the carrots are tender.
- Remove the bay leaf. Allow the soup to cool a little and then blitz (in batches in a food processor or using a stick blender) until completely smooth.
- Return to the heat and warm through.
For the garnish
- In a small bowl, combine the ingredients for the garnish.
- Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately.