Tofu-Carrot Soup

Tofu-Carrot Soup Enlarge Image
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6 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
30 mins
Cook:
25 mins
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Tofu-Carrot Soup

Ingredients
1
8 ounce package sliced button mushrooms (2-1/2 cups)
2
stalks celery, sliced
1
medium onion, sliced
2
2
tablespoons vegetable oil
4
cups sliced carrots
3
14 1/2 ounce can vegetable broth or chicken broth
1
12.3 ounce package silken-style firm tofu (fresh bean curd), cut up
1
5 ounce can evaporated milk
1
teaspoon chopped fresh thyme
 
Salt
 
Ground black pepper
1/2
cup sour cream
2
teaspoons water
 
Fresh thyme (optional)
 
Cayenne pepper (optional)

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.

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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