| 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.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”