Indulge in a culinary journey with our Carrot Ginger Tofu Soup, a symphony of flavors that nourishes both body and soul. This delectable soup, hailing from Alice's Recipes, is a harmonious blend of sweet carrots, zesty ginger, and tender tofu, enveloped in a soothing broth. But that's just the tip of the iceberg! This comprehensive article presents not one, but four enticing soup recipes, each a masterpiece in its own right. Prepare to tantalize your taste buds with our hearty Lentil Soup, a wholesome and comforting meal brimming with protein and fiber. Or embark on a voyage of flavors with our aromatic Thai Coconut Soup, exploding with exotic spices and the creaminess of coconut milk. And if you seek a taste of the Mediterranean, our Minestrone Soup awaits, a vibrant medley of vegetables and beans, infused with the essence of Italy. In addition to these delectable soups, we've included a bonus treat: our crowd-pleasing Creamy Tomato Soup, a classic recipe that's velvety smooth and satisfyingly tangy. Each recipe is meticulously crafted with detailed instructions and helpful tips, ensuring a successful culinary adventure. So, gather your ingredients, embrace your inner chef, and let's embark on a culinary expedition that will leave you craving for more!
Let's cook with our 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 SOUP
This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.
Provided by Emily Ott
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
- Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g
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.
CARROT-GINGER SOUP WITH CURRIED CROUTONS
This warm and comforting soup is a perfect for cool weather. The ginger in the soup delivers a nice little kick and the curried croutons add great flavor and crunch. If you'd like to make the soup dairy free, replace the melted butter for the croutons with olive oil and omit the butter that's blended into the soup.
Provided by Danielle Alex
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a baking rack in the middle of the oven and preheat to 400 degrees F. Line a small baking sheet with parchment and set aside.
- Heat the oil in a large pot over medium-high heat. Add the carrots. Cook, stirring occasionally, until the carrots turn bright orange, about 2 minutes. Add the onions and cook until translucent, about 3 minutes. Add the ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until fragrant, about 2 minutes. Stir in the coconut milk and 3 cups water. Bring to a boil, reduce the heat and simmer until the carrots are completely tender, about 10 minutes.
- Meanwhile, make the croutons: Melt 2 tablespoons of the butter. Remove the crust from the bread and cut the slices into 1/2-inch cubes. Toss the cubes with the melted butter, curry powder, 1/4 teaspoon salt and pinch pepper. Spread the bread over the prepared baking sheet and bake in the middle of the oven until golden brown, 8 to 10 minutes.
- Once the carrots are tender, transfer the soup to a blender in two batches. Add 1 tablespoon of the remaining butter to each batch and blend until smooth. Reheat the soup if necessary. Taste and adjust the seasoning. Serve hot topped with the croutons.
Tips:
- Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help the cooking process go smoothly and quickly.
- Use fresh ingredients: Fresh ingredients will give your soup the best flavor. If possible, use organic vegetables and tofu.
- Don't overcrowd the pot: When you add the vegetables to the pot, make sure not to overcrowd it. This will prevent them from cooking evenly.
- Simmer the soup gently: Once the soup is brought to a boil, reduce the heat to low and let it simmer gently for at least 15 minutes. This will help the flavors to meld and develop.
- Season to taste: Before serving, taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or ginger.
Conclusion:
This carrot ginger tofu soup is a delicious and healthy vegan meal that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its vibrant orange color and flavorful broth, this soup is sure to be a hit with everyone who tries it. So next time you are looking for a satisfying and nutritious meal, give this carrot ginger tofu soup a try!
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