Carrot Ginger Tofu Soup

Name: Carrot Ginger Tofu Soup
Yield: 5 cups (1.2 L)
Ingredients: 2 cups (480 mL) carrots; 1/4 small onion; 4 small cloves garlic; 1/2 tsp salt; Pinch of white pepper; 1 Tbsp fresh ginger, peeled; 1/3 cup (80 mL) lite silken tofu; 2 cups (480 mL) vegetable or chicken stock; Oil for sautéing

9 ingredients•7 steps•5 cups (1.2 L)

1
Place carrots, onion, and garlic in blender. Pulse at medium speed for 10 seconds or until chopped.
2
Heat oil in a small pan over medium heat. Sauté the chopped vegetables until onion is clear, adding a little broth if needed.
3
Continue to sauté until carrots are tender.
4
Transfer the sautéed mixture to the blender container.
5
Add salt, pepper, ginger, tofu, and remaining broth.
6
Secure lid. Blend on low, then quickly increase to high speed.
7
Run for 2-3 minutes or until smooth and hot.

💡 Cook's Notes

This recipe uses the blender's friction to heat the soup while blending. If not using a high-powered blender, you may need to heat the soup separately after blending.