Carrot Ginger Tofu Soup Recipes
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROT GINGER TOFU SOUP
Steps:
- 1. Place carrots, onion and garlic into the Vitamix container and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 4 or 5.
- 4. Blend for 10 seconds or until chopped.
- 5. Heat oil in a small pan and saute chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed.
- 6. Place remaining ingredients into the Vitamix container, add sauteed ingredients and secure lid.
- 7. Select Variable 1.
- 8. Turn machine on and slowly increase speed to Variable 10, then to High. 9. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.
GINGER TOFU SOUP
Make and share this Ginger Tofu Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Saute ginger and onions in olive oil.
- Add tofu and saute for a few more minutes.
- Add vegetable broth and heat through before serving.
Nutrition Facts : Calories 267.7, Fat 10.8, SaturatedFat 2.2, Cholesterol 4.8, Sodium 1634.9, Carbohydrate 29.1, Fiber 2.3, Sugar 7.2, Protein 15.4
CREAM OF GINGER CARROT SOUP
This is a very delicate and yet flavorful soup, and is very healthy.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Simmer carrots, onions, 1/4 cup liqueur, water, chicken bouillon cubes, and butter or margarine until carrots are tender. Cool slightly.
- Puree carrot mixture in a blender or food processor. Add milk, flour, sugar, and ground ginger.
- Return carrot puree to pot. Simmer until thickened, stirring occasionally. Stir in remaining 1/4 cup liqueur. Add additional milk for consistency you like. Season with salt and pepper to taste. Serve in warmed soup bowls, and garnish with fresh chopped parsley.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 38.3 g, Cholesterol 2.9 mg, Fat 11.2 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 1086.2 mg, Sugar 29.1 g
CARIBBEAN CARROT-GINGER SOUP
I developed this recipe while in the Dominican Republic. Living in a small, rural beach town, I had to be resourceful with ingredients that were available and affordable. Carrots grow like crazy there, so this was an easy, delicious recipe that I used to make for my friends during the rainy season. It's the first recipe I really ever developed myself, and I still love it. Garnish as desired with microgreens, chopped chives, toasted sliced almonds, or chia seeds.
Provided by Jessica Lawson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
- Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
- Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 26.9 g, Cholesterol 7.6 mg, Fat 12.8 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 440.8 mg, Sugar 11.3 g
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