Creamy Thai Carrot Soup (Vegan)

sobota, 8 lutego 2014

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

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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