Photo of Creamy Thai carrot soup by WW

Creamy Thai carrot soup

1
1
1
SmartPoints® value per serving
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

Uncooked baby carrots

1 pound(s)

Uncooked onion(s)

½ cup(s), chopped

Garlic clove(s)

1 medium clove(s), peeled

Ginger root

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

Mint 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.