WW CREAMY THAI CARROT SOUP

By Clarabell

1 C = 2 points

Ingredients

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

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

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 15-20 minutes, until carrots are tender. Stir in curry paste and salt; simmer 1 minutes 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.