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) olive oil
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1 Tablespoon fresh ginger root
- 70 g (⅓ cup) light silken tofu
- 480 ml (2 cups) low sodium vegetable 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, peeled
- 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) 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 |
