| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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