Creamy Thai carrot soup
2
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)
Baby carrots
1 pound(s)
Uncooked onion(s)
0.5 cup(s), chopped
Garlic
1 medium clove(s)
Fresh ginger
2 tsp
Thai curry paste
1.5 tsp
Table salt
0.5 tsp
Low-fat tofu
6 oz
Peppermint leaves
2 Tbsp
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.
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