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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.
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