As requested by several guests of the August English Tea Service, here is the recipe for this great summer soup.
-One liter (32oz) boiling water
-3 tbs Rooibos Ginger Tea (TeaHaus tea 1382)
-One medium bunch of carrots cleaned and chopped into thick rounds (I got mine at the farmers market but you could also use a bag of baby carrots if you want to save time).
-One small sweet onion coarsely chopped
-Two-Three Garlic gloves coarsely chopped
-Salt and Pepper to taste
Brew the Rooibos tea in the boiling water for about 1o min then strain into a pot. Add the carrots and boli them in the brewed tea until soft. Don’t strain.
In a pan with a little olive oil, lightly cook the onions and garlic until a bit soft and add them to the pot of carrots and tea.
Put this mixture into a blender and blend until creamy. Add salt and pepper to taste.
Serve hot or chill. Add a small dollop of cream fresh and cut fresh flat leaf parsley on top if desired.