Carrot Ginger Soup with Tofu

11 Ingredients

Number of servings

3tablespoons canola oil
1 medium yellow onion, peeled, diced medium
4 large carrots, peeled, diced medium
1centimeters ginger, peeled, grated
3 cloves garlic, peeled, chopped
4 cups vegetable stock
1tablespoons thyme, fresh, chopped
1 pinch salt (to taste)
1 pinch pepper (to taste)
1/2 block tofu, patted dry, cut into bite-sized cubes
1tablespoons cornstarch

Nutrition per serving

10% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Aromatic carrot and ginger soup is made even more delicious with a crispy and crunchy tofu topping.

Method

Step 1 of 4

Add 2 tbs of canola oil into a large pot place onto medium-heat. Add the onions and carrots to saute for 5 minutes. Stir in the ginger and garlic cooking for 1 minute before pouring in the vegetable stock and thyme. Reduce the heat simmering the soup for 25 minutes until the vegetables are soft and fully cooked.

Step 2 of 4

Season the soup, removing it from the heat for 5 minutes before adding to a blender a few batches at a time blending until smooth. Return to the pot keeping the soup warm on low-heat.

Step 3 of 4

Place a medium non-stick pan set to medium-heat with the remaining tbs of canola oil inside for 1 minute. Toss the tofu with the cornstarch adding the tofu to pan searing to brown on all sides for 2 minutes.

Step 4 of 4

Season the tofu before spooning the soup into bowls and garnishing each soup with crispy tofu.