Carrot Ginger Tofu Soup

Submitted by:

Dietary Interest:: vegetarian, low cholesterol, no added sugar, vegan

Carrot Ginger Tofu Soup

Yield:

4 1/2 c (1 l)

Total Time:

25 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save to:

Recipe Book

Ingredients

  • 4 (244 g) medium carrots, peeled, halved or 2 cups chopped
  • 1/4 (18 g) small onion, peeled or 2 Tablespoons chopped
  • 4 small garlic cloves, peeled
  • 2 Tablespoons (30 ml) oil
  • 1/2 teaspoon salt
  • pinch of white pepper
  • 1 Tablespoon chopped fresh ginger root or Ginger Paste (See Recipe)
  • 1/3 cup (70 g) light silken tofu
  • 2 cups (480 ml) low sodium vegetable or chicken broth

Directions

  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 sauté 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 sautéed 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.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Nutritional Facts

Servings Size 1 cup (240 ml)

Amount Per Serving

 
Calories 100
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 370 mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 4 g
Protein 2 g