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.

Open a half pint of heavy whipping cream and add 3-4 heaping teaspoons of loose tea. Close and shake. Leave the cream in the fridge 6 hours–overnight to allow the tea and cream to infuse.

Strain the tea out and whip the cream with a hand mixer (or whatever method you normally use). You can add a pinch of sugar if you like your cream sweet but it isn’t necessary.

Put the whipped cream over fruit, pies, cakes, ice cream or any dessert you like to serve with fresh whipped cream.

EASY!

Hints: My favorite teas for infused whipped cream are TeaHaus teas 922 Earl Grey (great with chocolate), 536 Wuyuan Jasmine (awesome on fruit salad), 1312 Rooibos Caramel and 1435 Fruit Paradise.