Ingredients:
2 cups fresh vegetable stock or 2 cups fresh chicken stock
1 lb baby carrots
1/2 cup onions, chopped
1 medium garlic cloves, peeled
2 teaspoons gingerroot, freshly grated
1 1/2 teaspoons Thai red curry paste (read *NOTE) or 1 1/2 teaspoons curry powder ( read *NOTE)
1/2 teaspoon salt
6 ounces silken tofu
2 tablespoons mint leaves, fresh, cut into slivers
Directions:
*NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender.
Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
Serve mint leaves on side. Yields about 1 cup per serving.
Servings: 4-6
Time preparation: 10 min.
Time total: 25 min.