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Creamy Thai Carrot Soup

1
Points® value
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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