Carrot Ginger Tofu Soup
This silky smooth purée has a brilliant yellow color, while garlic and ginger give it savory flavor.
Ingredients
- 240 g (2 cups) carrots, halved
- Tablespoon (¼ medium) onion, chopped
- Tablespoon (2 small) garlic clove, peeled
- 30 ml (2 Tablespoons) extra virgin olive oil, optional
- Tablespoon (½ teaspoon) salt, optional
- Tablespoon (⅛ teaspoon) ground white pepper
- Tablespoon (1 Tablespoon) fresh ginger root
- 70 g (⅓ cup) light silken tofu
- 480 ml (2 cups) low sodium vegetable broth, stock
Directions
- Place carrots, onion and garlic into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4 or 5.
- Blend for 10 seconds or until chopped.
- Heat oil in a small pan and sauté chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed.
- Place remaining ingredients into the Vitamix container, add sautéed ingredients and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 3-4 minutes or until heavy steam escapes from the vented lid.
Ingredients
- 260 g (2 cups) carrots, chopped
- 30 g (¼ small) onion, peeled, chopped
- (4 ) garlic cloves
- 30 ml (2 Tablespoons) extra virgin olive oil
- (½ teaspoon) salt, optional
- (1 pinch) ground white pepper
- 5 g (1 piece) fresh ginger root, 1/8" thick
- 70 g (⅓ cup) light silken tofu
- 480 ml (2 cups) low sodium vegetable broth
Directions
- Heat oil in a small pan and sauté carrots, onion, and garlic over medium heat until onion is clear and carrots are tender. Add a little broth if needed. Place carrot mixture salt, pepper, ginger, tofu, and broth in the order listed into the Vitamix container and secure lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
