| 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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