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Linda Appel Lipsius

Co-Founder & CEO
Teatulia Organic Teas

Warming Ginger...Sipped from a Soup Spoon

Warm, rich, spicy, sweet, earthy…these are just a few of the words that can be used to describe the flavor profile of ginger. Ginger steeps into a deliciously fragrant and incredibly warming cup of tea this time of year. But have you ever thought of using it outside the teacup to infuse flavor into your favorite soups? Using brewed tea or herbal infusion as the broth base for soups is a great way to cook with tea this winter.

This dairy-free sweet potato soup recipe features Teatulia’s Ginger Herbal Infusion, a spicy herbal blend of ginger and vasaka leaf, but you could easily substitute your favorite ginger tea blend. With the Asian-inspired flavors of curry, coconut milk, sweet chili sauce, and kaffir lime leaves, this velvety, bisque-like soup is the perfect warming winter meal.

Ginger-Infused Sweet Potato Coconut Soup

Recipe courtesy of Tea Foodie.

Makes 4 to 6 servings.


2 cups water

2 pyramid bags of Teatulia’s Ginger Herbal Infusion (or 2 heaping teaspoons of your favorite loose leaf ginger tea blend) http://www.teatulia.com/ginger/

1 tablespoon canola oil

1 large yellow onion, roughly chopped

2 cloves of garlic, chopped

1 one-inch piece of fresh ginger root, peeled and chopped

1 tablespoon garam masala (or other curry seasoning of your choice)

1 teaspoon ground cumin

½ teaspoon kosher salt

¼ teaspoon ground white pepper

4 medium sweet potatoes (or yams), peeled and cut into 1-inch chunks

2 (14-ounce) cans coconut milk

2 or 3 whole fresh or dried kaffir (or makrut) lime leaves (optional)

1 tablespoon sweet chili sauce

1½ teaspoons soy sauce


1. Boil the water and pour it over the ginger tea blend. Cover and steep for 10 minutes; you want a really strong brew. Strain and discard the tea leaves; set the brewed tea aside.

2. While the tea is steeping, heat the oil in a soup pot over medium heat. Add the onions and cook for about 10 minutes or until the onions are very soft.

3. Add the garlic, ginger, garam masala, cumin, salt, and white pepper to the onions and cook for 2 more minutes.

4. Add the sweet potatoes to the pot, stirring to coat them with the spiced onion mixture. Pour in the brewed ginger tea and coconut milk, and bring the mixture to a boil. Turn the heat down to a visible simmer, then stir in the kaffir lime leaves, sweet chili sauce, and soy sauce. Simmer for about 20 minutes, or until the sweet potatoes are very soft and falling apart when you put a fork through them. Taste the broth and adjust any seasoning if necessary.

5. Carefully, and in batches if necessary, add the soup to a blender and puree until very smooth. Put the pureed soup back on the stove over low heat to rewarm before serving.


  • You can make the soup as spicy as you like by adding more fresh ginger, white pepper, or chili sauce to taste while the soup is simmering.
  • Serve with chopped cilantro or parsley and some spicy condiments on the side to season the soup by the bowlful.
  • This soup freezes really well.




Linda Appel Lipsius
Co-Founder and CEO, Teatulia Organic Teas



A Denver native, Linda Appel Lipsius is a tea purist. Introduced to Teatulia by her good friend and business partner, Bangladesh native Anis Ahmed, Linda has learned to love and cherish everything about this ancient beverage. A natural for the tea business, Linda lived in Ireland and England and traveled throughout Asia where she learned how central tea is to so many cultures around the world. Now her mission is to educate the American consumer about the benefits of high quality, sustainably-grown tea. 

Lipsius began introducing Teatulia’s single-garden teas to the United States in 2006. Before her career in tea, Linda was a Vice President of Denver-based Orange Glo International where she launched leading brands OxiClean, Kaboom, Orange Glo and Orange Clean in the US, Europe and Asia. Prior to Orange Glo, she directed marketing campaigns for Roche Laboratories at Young & Rubicam. Linda earned her BA from Columbia University and MBA from New York University. A two time featured speaker at the World Tea Expo on the topic of sustainable tea gardens, Linda is an avid runner, yogi and tennis player.