Serves 6–8
Level: Easy; Prep time: 15 minutes; Cook time: 40 minutes; Total time: 55 minutes

Lapsang souchong tea leaves are smoke-dried over a pinewood fire. In this recipe, I am using Forest Floor, a tea.o.graphy blend made with pu-erh, Lapsang souchong, organic cedar tips, Sichuan peppercorn, kukicha, blue cornflowers, and cypress oil. The smoky tea adds complex umami notes to this coriander-forward soup.

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Carrot, Coriander, and Lapsang Souchong Soup

Ingredients

  • 4 teaspoons Forest Floor tea from tea.o.graphy (or any Lapsang souchong tea)
  • 4 1/4 cups water
  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 1/2 teaspoon salt
  • 1 tablespoon whole coriander, finely ground
  • 1 pound carrots, chopped
  • 1 medium-sized starchy potato (Yukon Gold or russet), peeled and chopped
  • Croutons, for garnish
  • Cilantro, for garnish

Instructions

  • Steep the tea in 4 1/4 cups water for 4 minutes. Strain out the tea leaves.
  • Heat oil in a stock pot. Add onion and salt, and cook for 5 minutes or until softened. Add coriander and cook for 1 minute. Add carrots, potato, and salt. Pour in the tea stock, bring to a simmer, and cook uncovered for 25–30 minutes or until the vegetables are tender. Use a stick blender or pour into a blender and blend until smooth. Season to taste. Serve warm, topped with croutons and cilantro.

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Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.