1 portion = 1 bowl
Ingredients
- 500 g carrots
- 1 onion
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger
- 6-8 g Matcha (1 tsp = 2.5 g)
- 750 ml vegetable broth
- 200 ml coconut milk
- salt and pepper
- Fresh herbs such as coriander or parsley
Method
- Heat the olive oil in a large saucepan and fry the onions until translucent. Add the carrots and grated ginger and sauté for about 5 minutes until the carrots are slightly soft.
- Pour in the vegetable stock and let the soup simmer covered for about 15-20 minutes until the carrots are soft.
- Place the matcha powder in a bowl and add a splash of cold water. Stir thoroughly until the powder has completely dissolved and a smooth, lump-free paste is formed.
- Remove the pot from the heat and puree the soup with a hand blender until smooth. Stir in the matcha and coconut milk and continue to blend briefly until the matcha is well distributed. Season with salt and pepper to taste.
- Pour the soup into bowls and garnish with a splash of coconut milk and fresh herbs as desired.
