Tofu-Carrot Soup

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3.0 by 6 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 25 mins

Tofu-Carrot Soup

Directions

  1. In 4- to 6-quart Dutch oven cook mushrooms, celery, onion, and garlic in hot oil over medium heat for 5 minutes or until softened. Add carrots and broth to mixture. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until tender.
  2. Let soup cool slightly. Cut up tofu. Place the tofu and half of the broth mixture in a large food processor or blender. (If you don't have a large food processor or blender, process mixture in smaller batches.) Cover and process or blend until smooth. Repeat with remaining broth mixture and evaporated milk. Cover and process or blend until smooth. Return all blended soup to Dutch oven and heat through. Stir in the 1 teaspoon thyme and salt and pepper to taste. Top servings with sour cream thinned with the 2 to 3 teaspoons water and, if desired, additional thyme and cayenne pepper.
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Nutrition Facts (Tofu-Carrot Soup)

  • Per serving:
  • 205 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 15 mg chol.,
  • 1003 mg sodium,
  • 18 g carb.,
  • 3 g fiber,
  • 11 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

6 Ratings
1564 Days Ago
This soup is absolutely fantastic! I love it and it's so easy, but you can save 200 calories and 100 calories from fat by leaving out the can of milk. It's totally not necessary and it taste really great without it. Thank you so much for sharing this delicious and healthy recipe!

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