Carrot-tofu soup with dill
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Carrots; peeled and sliced |
| 4 | cups | Water |
| 1 | teaspoon | Salt |
| ½ | small | Onion |
| 1 | 10.5 oz pkg soft silken tofu; reg or low-fat | |
| 1 | Scant tbs chopped fresh dill; (or 1tsp dried) | |
| 1 | teaspoon | Red miso; or to taste |
| ½ | teaspoon | Ground white pepper |
Directions
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@...>