Creamy Thai Carrot Soup (Vegan)

“An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  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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