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    You are in: Home / Recipes / Cold Soup of Carrot and Saffron With Beancurd (Tetsuya) Recipe
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    Cold Soup of Carrot and Saffron With Beancurd (Tetsuya)

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    • on June 13, 2009

      If I can give this a 100 stars, I would. What a fabulous tasting soup that is utterly simple to make, nutritious and silky in taste. No oil to cook the veggies - just sweating them under very low heat. I cooked the veggies for about 30 minutes on low with a cover on and after 30 minutes, they were just right. Added chicken stock and cooked some more, pureed and added salt and pepper to taste. By then, this soup has transformed to heavenly plateau! Using a blender, I blended the soup for several minutes. Returned the soup to the pot and added soy milk but did not add the tofu garnish. The soy milk colors this soup lighter and gives it a rounded taste but for those who are not into soy milk, regular or skim milk can be subbed here without any problem. I hope people will try this soup. I am in love again.....with a soup that is (lol). Made for ZWT 5 and just wish I did not already submitted the best of ZWT because I would select this certainly. It is a gorgeous soup. BTW, this soup is fab either hot or chilled.

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    Nutritional Facts for Cold Soup of Carrot and Saffron With Beancurd (Tetsuya)

    Serving Size: 1 (520 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 202.0
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 1.1 g
    Cholesterol 9.5 mg
    Sodium 870.4 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 4.2 g
    Sugars 11.8 g
    Protein 11.6 g

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