• 4servings
  • 55minutes
  • 205calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 4 green onions

  2. 4 slice(s) fresh ginger

  3. 1 teaspoon(s) peeled, grated fresh ginger

  4. 5 cup(s) water

  5. 3 bag(s) green tea 1 tablespoon(s) olive oil

  6. 1 medium onion , finely chopped

  7. 1 1/2 pound(s) carrots , cut into 3/4-inch-thick pieces

  8. 1 medium all-purpose potato , peeled and chopped Salt

  9. Pepper

  10. 2 cup(s) frozen peas

Instructions Jump to Ingredients ↑

  1. From green onions, cut off white and pale green parts; place in 5-quart saucepot. Thinly slice green-onion greens; set aside.

  2. To saucepot, add sliced ginger and water. Heat to boiling on high. Add tea bags. Cover; remove from heat. Let stand 10 minutes.

  3. While tea steeps, in 12-in. skillet, heat oil on medium-high. Add onion, carrots, potato, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 6 minutes or until golden, stirring. Add grated ginger; cook 1 minute, stirring.

  4. With slotted spoon, remove solids from pot, squeezing liquid into pot; discard solids. Heat liquid to boiling on high; stir in carrot mixture. Reduce heat to maintain simmer. Cook 10 minutes or until vegetables are tender, stirring.

  5. Transfer half of soup to blender; keep remaining soup simmering. Carefully puree until smooth, then return to pot. Stir in peas and 1/4 teaspoon salt. Cook 3 minutes or until peas are bright green and hot. Divide among soup bowls; garnish with sliced green onions.


Send feedback