Creamy Thai Carrot Soup (Vegan)

sobota, 8 lutego 2014

Creamy Thai Carrot Soup (Vegan)

Time: 25 mins


  • 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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