Name: Creamy Curried Carrot Soup
Ingredients: 6 Carrots; thinly sliced; 2 c Vegetable stock; 1 c Chopped onions; 2 ts Curry powder; 8 oz Soft silken tofu; Salt to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Veg02	4	servings

INGREDIENTS

6		Carrots; thinly sliced
2	c	Vegetable stock
1	c	Chopped onions
2	ts	Curry powder
8	oz	Soft silken tofu
		Salt to taste

INSTRUCTIONS

Simmer everything, except the tofu, over medium heat for 20 minutes,
or until the carrots are very tender. Use a hand blender, or transfer
to a blender, and process until smooth. Add the tofu and blend until
the soup is rich and creamy.
Return the soup to a saucepan and heat.
Per serving: 191 Calories; 5g Fat (23% calories from fat); 9g
Protein; 29g Carbohydrate; 1mg Cholesterol; 870mg Sodium Food
Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat
Recipe by: The Vegetarian Way, Mark & Virginia Messina
Converted by MM_Buster v2.0l.

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