| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups and s | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Carrots; peeled and sliced |
| 4 | c | Water |
| 1 | ts | Salt |
| 1/2 | sm | Onion |
| 1 | 10.5 oz pkg soft silken tofu; reg or low-fat | |
| 1 | Scant tbs chopped fresh dill; (or 1tsp dried) | |
| 1 | ts | Red miso; or to taste |
| 1/2 | ts | 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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