Carrot Ginger Tofu Soup (Vitamix recipe)
I finally went out and got myself a Vitamix. I had been using the Ninja to do all my blending and it's a good powerful blender, but once I made a smoothie in the Vitamix the Ninja was kicked out of the house. The smoothies were actually really "smooth" and even with the addition of kale and a whole orange, the texture and flavor were flawless. I love my Vitamix and have converted completely.
What's also great is the recipe book that comes with the Vitamix. Usually when I get a recipe book that comes with one of my kitchen appliances I flip through the book and nothing catches my attention because they are either ordinarily, unhealthy, or just does not sound appealing. This book I was actually excited about and went on to try out a few of the recipes. The first one I tried out was the Carrot Ginger Tofu soup.
The Carrot Ginger Tofu soup was so creamy and smooth thanks to the addition of the tofu. Your taste bud will be tricked into thinking that there is heavy cream, milk, oil, or butter added to the soup. I was glad to be able to eat this warm soup in the winter and not feel guilty. (Ok, I have to fess up that I actually live in California and although it's "winter" it is also 70C outside. But either way, the soup was a nice lunch alongside with a salad.) I will continue to try out more recipes and share the ones I like.
Ingredients:
What's also great is the recipe book that comes with the Vitamix. Usually when I get a recipe book that comes with one of my kitchen appliances I flip through the book and nothing catches my attention because they are either ordinarily, unhealthy, or just does not sound appealing. This book I was actually excited about and went on to try out a few of the recipes. The first one I tried out was the Carrot Ginger Tofu soup.
The Carrot Ginger Tofu soup was so creamy and smooth thanks to the addition of the tofu. Your taste bud will be tricked into thinking that there is heavy cream, milk, oil, or butter added to the soup. I was glad to be able to eat this warm soup in the winter and not feel guilty. (Ok, I have to fess up that I actually live in California and although it's "winter" it is also 70C outside. But either way, the soup was a nice lunch alongside with a salad.) I will continue to try out more recipes and share the ones I like.
Ingredients:
2 Tbs olive oil
2 c. carrots, coarsely chopped
1/4 c. onion, coarsely chopped
4 clove garlic
2 c. carrots, coarsely chopped
1/4 c. onion, coarsely chopped
4 clove garlic
1 Tbs fresh ginger
2 c. chicken broth
1/3 c. silken tofu
1/3 c. silken tofu
2 tsp lightly toasted sesame oil
1/2 tsp sea salt, to taste
Black pepper to taste
Directions:
1. In a pot, heat up the olive oil on medium-high heat.
2. Saute the onion until transparent.
3. Add the carrots, garlic, and ginger to the pot and onion to saute until carrots are tender.
4. Add 1 c. of chicken broth and reduce heat down to simmer to allow the carrots to continue cooking.
5. Place the saute mixture into the blender. Add the remaining ingredients and blend the soup until smooth and creamy.
Please note the saute mixture is hot and when you are blending to be aware of the heat and steam. If needed, allow the mixture to cool down before blending.
2. Saute the onion until transparent.
3. Add the carrots, garlic, and ginger to the pot and onion to saute until carrots are tender.
4. Add 1 c. of chicken broth and reduce heat down to simmer to allow the carrots to continue cooking.
5. Place the saute mixture into the blender. Add the remaining ingredients and blend the soup until smooth and creamy.
Please note the saute mixture is hot and when you are blending to be aware of the heat and steam. If needed, allow the mixture to cool down before blending.
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