Creamy Thai Carrot Soup
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
We used tofu instead of cream in this mildly spiced soup. It adds a wonderfully creamy texture without all the calories and fat.
Ingredients
Reduced-sodium chicken broth
2 cup(s), or vegetable broth
Baby carrots
1 pound(s)
Onion
½ cup(s), chopped
Garlic
1 clove(s), large, peeled
Ginger root
2 tsp(s), freshly grated
Table salt
½ tsp(s)
Low-fat tofu
6 oz, silken
Peppermint leaves
2 tbsp(s), fresh, cut into slivers
Thai curry paste
1½ tsp(s), red curry paste
Instructions
1
In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes, until carrots are tender. Stir in curry paste and salt; simmer 1 minute to blend flavours. Remove from heat; cool slightly.
2
Add tofu to saucepan and puree in pot using an immersion hand blender (or in batches in a blender) until smooth. Stir in mint and serve. Yields about 1 cup per serving.
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