Smith's Spiced Tea Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A comforting blend of aromatic black tea, roasted vegetables, and warm spices, inspired by the cultural diversity of the U.S. population. This global fusion-inspired soups (vegetarian) ready in about 55 minutes brings together black tea bags, vegetable broth, medium, diced carrots for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 180 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 black tea bags
• 4 cups vegetable broth
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 cinnamon stick
• 3 cardamom pods
• 1 cup coconut milk
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Step 1: In a large pot, bring 4 cups vegetable broth to a boil. Add 4 black tea bags, 1 cinnamon stick, and 3 cardamom pods. Simmer for 10 minutes. Remove tea bags and spices.
2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 1 finely chopped onion to the pot. Cook over medium heat for 8 minutes until vegetables soften.
3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1 cup coconut milk and 1 tsp salt. Simmer for 5 minutes.
4. Step 4: Adjust seasoning with 1/2 tsp pepper. Serve hot, garnished with fresh cilantro.