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.
Servings Prep Time
4Servings 5minutes
Cook Time
15minutes
Servings Prep Time
4Servings 5minutes
Cook Time
15minutes
Ingredients
For the garnish
Instructions
For the soup
  1. Heat the vegetable oil in a large pan over a medium heat.
  2. Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often.
  3. Add the ginger, Twist Tea Turmeric Matcha and garlic. Mix well and cook for five minutes, stirring occasionally.
  4. Pour over the stock and bring to the boil.
  5. Reduce the heat, and then simmer for 15 minutes until the carrots are tender.
  6. 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.
  7. Return to the heat and warm through.
For the garnish
  1. In a small bowl, combine the ingredients for the garnish.
  2. Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately.