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Matcha Carrot Ginger Soup

This matcha carrot ginger soup brings a breath of fresh air into the kitchen with its intense green color and subtle, tart matcha note. The combination of sweet carrots, spicy ginger and strong matcha creates a unique taste experience that is pleasantly warming and refreshing at the same time.
Active: 15 min Total: 30 min
vegan gluten-free lactose-free
Matcha Karotten Ingwer Suppe

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

  1. 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.
  2. Pour in the vegetable stock and let the soup simmer covered for about 15-20 minutes until the carrots are soft.
  3. 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.
  4. 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.
  5. Pour the soup into bowls and garnish with a splash of coconut milk and fresh herbs as desired.
Good to know

Suitable Matcha:The Organic Classic Matcha is perfect for the Matcha Carrot Ginger Soup.

Adjust consistency:Add less vegetable stock for a thicker soup and more for a lighter version.

Lemon zest for freshness:A touch of lemon zest enhances the matcha flavor and brings a pleasant freshness to the soup.

Experimenting with sharpness:A little chili or black pepper adds an extra spice that goes well with matcha.

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