Creamy Thai Carrot Soup (Vegan)

Total Time
25mins
Prep 10 mins
Cook 15 mins

An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)

Ingredients Nutrition

Directions

  1. *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
  2. 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.
  3. Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
  4. Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
  5. Serve mint leaves on side. Yields about 1 cup per serving.
Most Helpful

I just made this recipe, which I got on the WW website and loved it. I checked to see if it was here and it is, thanks! Tasty and full of great veggies for very few calories. It is in my winter cooking repertoire for sure.

CaliforniaJan November 09, 2010