I found a recipe that gives a new twist to the traditional carrot soup dish, and tried it tonight.
It is easy to make, and after tasting it my husband proclaimed it a “world-class soup.” He’s a soup guy.
And after a gray and rainy Monday, where the temperature was 10 degrees cooler at noon than it was at 6am…it really hit the spot!
Here’s the recipe just for all y’all soup lovers:
Carrot-Ginger Soup with Curried Tofu
- 1/2 cup vegetable oil (2 tbsp. + 6 tbsp.)
- 1 1-pound bag frozen chopped carrots, thawed (I used fresh carrots)
- 1 small onion, roughly chopped
- 1 2-to-3-inch piece ginger, peeled and grated
- Salt and freshly ground pepper
- 1/2 teaspoon five-spice powder
- 2 cups carrot juice
- 1 pound extra-firm tofu
- 1/2 cup cornstarch
- 2 teaspoons curry powder
- Torn fresh cilantro, for garnish
Directions
Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the carrots, onion and ginger and cook until the vegetables are just soft, about 5 minutes. Season with salt and pepper. Add the 5-spice powder, carrot juice and 3 cups water, then cover and boil until the vegetables are tender, about 20 minutes.
Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it in the cornstarch mixture. Heat the remaining 6 tablespoons oil in a large skillet over high heat. Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes. Drain on paper towels and season with salt.
Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender. If you use a traditional blender, handle the hot liquid. Blend in small batches (fill up blender about halfway) and do not use lid. Instead, hold a dish towel over the top of blender to prevent spew. Season with salt and pepper. Ladle into bowls and top with the fried tofu. Garnish with cilantro.
Yum! Happy eating!