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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.