Green Tea Infused Ginger-Spiced Carrot Soup
Shared by: ivanalocke
Ingredients
Directions
Cut off white and pale green parts of green onions and place in 5-quart saucepot.
Thinly slice remainder of green onions and set aside.
Add sliced ginger and 5 cups of water to saucepot. Heat to boiling over high heat.
Remove from heat and add tea bags (tags removed). Cover saucepot and let stand for 10 minutes.
While tea steeps, in 12-inch skillet, heat the following over medium-high heat: onion, carrots, potato, 1/4 teaspoon salt and pepper. Cook and stir 6 minutes or until golden. Add grated ginger; cook and stir for 1 more minute.
With a slotted spoon, remove the tea bags and onion pieces from the saucepot and discard.
Heat liquid to boil over high heat. Stir in carrot mixture and reduce heat to maintain simmer. Cook and stir for 10 minutes or until vegetables are tender.
Add 1/4 teaspoon of turmeric and stir.
Transfer half of soup to blender; keep remaining soup simmering. In blender at low speed, blend soup until very smooth.
Return pureed portion of soup to saucepot and stir in frozen peas. Cook 3 minutes or until peas are bright green and hot.
Divide soup among serving bowls and garnish with sliced green onions.