Carrot & Kapow Soup

This simple carrot & Kapow soup is perfect for cozying up on chilly evenings! The addition of our bold and warming Kapow tea gives it an extra peppery punch. Thanks to the blended carrots, it has a rich, creamy texture whilst remaining completely dairy free and plant based.

Ingredients (serves 3-4)

• 2 tablespoons extra-virgin olive oil
• ½ medium yellow onion, chopped
• ½ teaspoon sea salt
• 3 garlic cloves, smashed
• 450g carrots, roughly chopped
• 1 teaspoon grated fresh ginger
• 1 tablespoon apple cider vinegar
• 3 cups vegetable broth
• 2 bags of Kapow tea (or 2 tablespoons in a strainer)
• Freshly ground black pepper
• 1 teaspoon honey
• Coconut milk, for garnish
• Fresh coriander, for garnish

Method

1. Heat the oil in a large pot over medium heat. Add the onions along with a pinch of salt and pepper, and cook for about 8 minutes, stirring occasionally, until the onions are soft. 
2. Add the smashed garlic cloves (no need to chop – it will be blended later) and the carrots. Continue cooking for another 8 minutes, stirring occasionally. 
3. In a separate saucepan, heat your vegetable stock until boiling, then add your Kapow tea bags (or strainer). Leave to simmer and infuse for ten minutes, then remove the tea. 
4. Next, stir the ginger, apple cider vinegar and tea-infused broth into your large pot. Bring everything to a boil, then reduce the heat and let it simmer gently for 30 minutes.
5. Allow the soup to cool slightly, then transfer it to a blender and blend until completely smooth. If the soup is thicker than you'd like, add a splash of water to reach your desired consistency. For a touch of extra sweetness, stir in a teaspoon of honey.
6. Ladle into bowls and, if you like, finish with a swirl of coconut milk and sprinkling of fresh coriander before serving.