Carrot-tofu Soup With Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups and s | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Carrots, peeled and sliced |
| 4 | c | Water |
| 1 | t | Salt |
| 1/2 | Onion | |
| 1 | 10.5 oz pkg soft silken | |
| tofu reg or low-fat | ||
| 1 | Scant tbs chopped fresh | |
| dill or 1tsp dried | ||
| 1 | t | Red miso, or to taste |
| 1/2 | t | Ground white pepper |
INSTRUCTIONS
Combine carrots, water, salt, and onion in a medium saucepan. Cook over medium heat until carrots are tender, about 15 min. Scoop carrots and onion out of cooking water; place in a blender or food processor. Add tofu, dill, miso, white pepper, and a small amount of cooking water; puree. Return puree to cooking water, mix wiell and serve immediately. Makes 4-6 servings. Per serving: 129 Cal / 16g Prot / 2g Fat / 21g Carb / 0 Chol / 730mg Sod / 4 g Fiber. Recipe By : VegTImes (Nov 94) Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 09:00:20 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 706.2mg
Potassium: 559.8mg
Carbohydrates: 17.3g
Fiber: 5g
Sugar: 8.4g
Protein: 1.7g