| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Home3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Diced yellow onion |
| 1 |
|
Chopped leek |
| 4 |
|
Chopped carrots |
| 4 |
c |
Chicken or vegetable stock |
| 4 |
oz |
Soft tofu |
| 4 |
oz |
Non-fat cream cheese |
| 1 |
tb |
Curry powder |
| 1 |
ts |
Salt |
|
|
Chopped chives for garnish |
INSTRUCTIONS
Directions: In a large stock pot, heat the olive oil. Add the onions
and chopped leek. Saute briefly. Add the chopped carrots and allow to
cook for 5 minutes. Pour in the stock and bring the mixture to a
boil. Allow soup to simmer until carrots are tender. Place soup in a
blender and add the tofu and cream cheese. Blend until smooth. Stir
in the curry powder and salt. Place in serving dish and garnish with
chives. Serve hot or cold.
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