CREAMY THAI CARROT SOUP

By Clarabell

2 pts/1 cup

Ingredients

• 2 c reduced-sodium chicken broth, or vegetable broth
• 1 pound uncooked baby carrots
• 1/2 c uncooked onion, chopped
• 1 clove garlic, cloves peeled
• 2 t ginger root, freshly grated
• 1 1/2 t Thai curry paste, red-variety, or curry powder
• 1/2 t table salt
• 6 oz low-fat tofu, silken-variety
• 2 T mint leaves, cut into slivers

Preparation

Step 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 or 20 minutes, until carrots are tender. Stir in curry paste and salt; simmer 1 minute to blend flavors. Remove from heat, cool slightly.

Add tofu to saucepan and puree in pot using an immersion blender until smooth. Stir in mint and serve.