Creamy Thai Carrot Soup (Vegan)

Recipe by COOKGIRl
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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