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, chopped
Garlic
1 clove(s), peeled
Fresh ginger
2 tsp, freshly grated
Thai curry paste
1½ tsp, red-variety, or curry powder
Table salt
½ tsp
Low-fat tofu
6 oz, silken-variety
Peppermint leaves
2 Tbsp, fresh, cut into slivers
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 flavors. Remove from heat; cool slightly.
2
Add tofu to saucepan and puree in pot using an immersion blender (or puree in batches in a blender careful not to splatter the hot liquid) until smooth. Stir in mint and serve. Yields about 1 cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.