Creamy Thai Carrot Soup (Vegan) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;) Ingredients:
2 cups fresh vegetable stock or 2 cups fresh chicken stock |
1 lb baby carrots |
1/2 cup onion, chopped |
1 medium garlic clove, peeled |
2 teaspoons gingerroot, freshly grated |
1 1/2 teaspoons thai red curry paste (read *note) or 1 1/2 teaspoons curry powder (read *note) |
1/2 teaspoon salt |
6 ounces silken tofu |
2 tablespoons mint leaves, fresh, cut into slivers |
Directions:
1. *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
2. In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
3. Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
4. Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
5. Serve mint leaves on side. Yields about 1 cup per serving.
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