Carrot Ginger Tofu Soup
This silky smooth puree has a brilliant yellow colour. Top with homemade Cashew Sour Cream Sauce and Harissa Spiced Chickpeas.
Carrot Ginger Tofu Soup
Ingredients
- 240 g (2 cups) carrots, halved
- ¼ onion, chopped
- 2 garlic cloves, peeled
- 30 ml (2 Tablespoons) extra virgin olive oil
- ½ teaspoon salt, optional
- ⅛ teaspoon white pepper
- 1 Tablespoon fresh ginger root
- 70 g (⅓ cup) light silken tofu
- 480 ml (2 cups) low sodium vegetable stock, stock
Directions
- Place carrots, onion and garlic into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4 or 5.
- Blend for 10 seconds or until chopped.
- Heat oil in a small pan and sauté chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed.
- Place remaining ingredients into the Vitamix container, add sautéed ingredients and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 3-4 minutes or until heavy steam escapes from the vented lid.
Cashew Sour Cream Sauce
Ingredients
- 125 g (1 cup) cashews, soaked 3 hours, rinsed, drained
- 120 ml (½ cup) water
- 45 ml (3 Tablespoons) lemon juice
- ½ teaspoon sea salt
- ½ garlic clove
- ¼ shallot
- ground black pepper, to taste
Directions
- Drain soaked cashews and rinse thoroughly.
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1, start the machine, and slowly increase to its highest speed.
- Blend for 20 seconds, or until creamy and smooth.
- Add additional water to the sauce to give it to a thinner texture before serving with your soup. The sauce needs to be lighter than the soup to stay on top, otherwise it will sink to the bottom.
Ras al hanout Chickpeas
Ingredients
- 2 cups tinned garbanzo beans
- 30 ml (2 Tablespoons) extra virgin olive oil
- 1½ teaspoon ras el hanout
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Directions
- Preheat oven to 200°C (400°F).
- Toss chickpeas with olive oil, spices and salt.
- Line a baking tray with paper and spread chickpeas in a single layer.
- Bake for 12 to 15 minutes, or until golden and slightly crisp.
Notes
Top off your soup with these garnish recipes developed by Megan May.
Nutrition Information
| Serving Size | 240 ml (1 cup) |
| Amount Per Servings | |
| 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 |
Carrot Ginger Tofu Soup is rated
out of
5 by
20.
Rated 5 out of
5
by
Kawellm from
Wonderful Ginger Flavor
My whole family loved this. The fresh ginger is refreshing and the creaminess of the soup is divine. This is an easy recipe to make, which is a plus for a busy family. I made a recipe and a half to feed my family of 5. I also loved that it can be made vegan and no one would know it!
Date published: 2015-10-08
Rated 5 out of
5
by
Ayesha108 from
Highly palatable
This recipe was delicious, the carrot fibre added a comforting thick feel to the soup. I also added a tablespoon of miso -will be making this again for sure
Date published: 2015-11-02
Rated 5 out of
5
by
Khicks from
Delicious
I made this soup for the first time last night. It was so easy and really delicious. The ginger flavour was just perfect. It was the first time I've used my Vitamix to heat a soup as well as blend and I was surprised how easy it was.
Date published: 2016-02-14
Rated 5 out of
5
by
missdawes from
a really nice way to use tofu
My husband doesn't like tofu, so I made this soup for myself. However, he tasted it - and liked it so much that I gave him a small bowl. I am certain that I could make it for both of us, and he'd be perfectly happy.
The texture of this soup is really nice. The tofu thickens it up. I don't normally cook with white pepper - but the addition of this and the FOUR cloves of garlic really made the difference. I'll definitely be making this again.
Date published: 2019-07-21
Rated 1 out of
5
by
Paxton31 from
Used the Perfect Blend App - Not good
This recipe can also be found in the Vitamix Perfect Blend app. However, it calls for 1/2 cup (50g) of ginger. Because I am a Vitamix nube I wanted to follow the directions exactly. WAY TOO GINGERY and I LOVE ginger. This recipe on the website looks to have the correct measurements. I will try again without the app.
Date published: 2018-12-29
Rated 5 out of
5
by
Matthew729 from
Easy and Delicious!
I got my Vitamix a few days ago and thought it would primarily be for smoothies, but when I saw this recipe it seemed worth a try. While I love soup, I've had very little experience making my own. I followed the recipe almost exactly, but doubled the garlic because, well, garlic! It took less than 20 minutes to make and was incredibly delicious. My vegan friend was definitely impressed. I'm looking forward to making this again and trying lots more of the recipes on this site.
Date published: 2020-02-26
Rated 4 out of
5
by
Clau from
Great colour and so smooth!
I made this soup many times. The ginger is too strong for young children. I cut back on ginger or omit all together. I also added extra tofu for increased thickness. The colour and taste of the soup is very nice.
Date published: 2018-04-06
Rated 3 out of
5
by
StephGM from
Not Kid Friendly
Pretty good soup. Definitely not kid friendly. The texture was great and the thickness was perfect. Just had too much ginger spice..... Almost even for me. Also I have the new VitaMix that has a soup button option amd wasnt sure if I had to saute or just use the soup button? So I did both. Probably wont ever make again.
Date published: 2018-01-16
