Carrot Ginger Tofu Soup
This silky smooth purée has a brilliant yellow color, while garlic and ginger give it savory flavor.
Ingredients
- 240 g (2 cups) carrots, halved
- ¼ onion, chopped
- 2 garlic cloves, peeled
- 30 ml (2 Tablespoons) 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 broth, 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.
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 |
