Carrot-Ginger Soup with Tofu
Carrot-Ginger Soup with Tofu might be just the soup you are searching for. Watching your figure? This gluten free and vegan recipe has 478 calories, 11g of protein, and 31g of fat per serving. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have star anise pod or, curry powder, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes.
Instructions
Heat 2 tablespoons vegetable oil in a large pot over medium heat.
Add the carrots, onion and ginger and cook until the vegetables are just soft, about 5 minutes. Season with salt and pepper.
Add the star anise, carrot juice and 3 cups water, then cover and boil until the vegetables are tender, about 20 minutes.
Meanwhile, cut the tofu into 1-inch cubes.
Mix the cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it in the cornstarch mixture.
Heat the remaining 6 tablespoons oil in a large skillet over high heat.
Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes.
Drain on paper towels and season with salt.
Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender. Thin with water, if needed, and season with salt and pepper. Ladle into bowls and top with the fried tofu.
Garnish with cilantro, if desired.
Photograph by Antonis Achilleos