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Irish Root Soup

Paula Schmitt TeaChef Level 2

A tea inspired twist on a classic soup served at my favorite local Irish Pub! The addition of tea balances the sweetness from the vegetables.

1 h 30 m 6


  • 2 pounds sweet potatoes, peeled, and cut into small chunks
  • 2 tablespoons avocado oil
  • 1 tablespoon butter
  • 2 pounds carrots, peeled and sliced
  • 2 leeks (white part only), sliced
  • 1 medium shallot, peeled and sliced
  • 1 tablespoon minced garlic
  • 3 cups chicken bone broth or vegetable broth
  • 1 cup strongly brewed Adagio Irish Breakfast tea (3 tsp tea/8oz water)
  • 2 cups heavy whipping cream or half & half
  • Pinch of salt
  • Pinch of pepper
  • Pinch of Adagio Irish Breakfast Tea, crushed
  • Fresh clover sprouts or micro-greens, optional


1. Boil potatoes about 10 minutes, then oven-roast by placing potatoes on cookie sheet in 350° F oven about 20-30 minutes, or until browned and tender.

2. Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks, shallot, garlic and sweet potatoes. Sauté until leeks and shallots are translucent, about 8 minutes.

3. Add broth and tea. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.

4. Puree soup in batches in blender. Return soup to saucepan. Add cream, salt, and pepper, and stir well. Taste and adjust seasonings if needed.

5. Stir soup over medium heat until heated through. Ladle into bowls and top with sprouts. Crush a small pinch of Irish Breakfast Tea on top as a garnish. Enjoy!

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