Creamy Thai Carrot Soup (Vegan)
photo by Verduras
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 473.18 ml fresh vegetable stock or 473.18 ml fresh chicken stock
- 453.59 g baby carrots
- 118.29 ml onion, chopped
- 1 medium garlic clove, peeled
- 9.85 ml gingerroot, freshly grated
- 7.39 ml Thai red curry paste (read *NOTE) or 7.39 ml curry powder (read *NOTE)
- 2.46 ml salt
- 170.09 g silken tofu
-
Garnish
- 29.58 ml mint leaves, fresh, cut into slivers
directions
- *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
- 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.
- Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
- Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
- Serve mint leaves on side. Yields about 1 cup per serving.
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RECIPE SUBMITTED BY
COOKGIRl
United States