Carrot, ginger and turmeric matcha soup
Bursting with immune boosting ingredients, this hearty soup makes a comforting lunch or after school warmer for the kids.
Course
Lunch
,
Snacks
Servings
Prep Time
4
Servings
5
minutes
Cook Time
15
minutes
Servings
Prep Time
4
Servings
5
minutes
Cook Time
15
minutes
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
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.