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Ginger carrot tofu soup

Categories: Main   Soups   Vegetables  
Submitted by:Brady

This carrot soup with a ginger zing can stand on its own as a main.


1 lbsfrozen carrots
1small onion
1*2 to 3 inch piece of fresh ginger
1/2 tspfive-spice powder
2 cupscarrot juice
1 cupchicken or vegetable stock
2 cupswater
1 lbstofu (medium or firm)
1/2 cup **corn starch
1.5 tbsp **curry powder
sufficient **high smoke point oil for frying the tofu

Marinade ***

3 inch cubegrated ginger
2 tbspsoy sauce
1 tbsplemon juice
1 tbspcurry powder
1 tbspgarlic powder


  1. Press tofu (cut into slices, sit it between two towels, and set something heavy on top; leave for 30 minutes). Marinate slices in the describe marinade.
  2. Meanwhile, heat oil at medium heat. Add vegetables, cook until just becoming soft, about five minutes. Add five-spice, carrot juice, stock, and water. Season with salt and pepper to taste, then cover and simmer until tender (about 20 minutes).
  3. Dry the tofu and pat or gently wipe to remove any excess marinade. Cube it. Mix corn starch and curry powder, then coat the tofu with it; I like throwing it all into a plastic container with a lid and shaking it up.
  4. Over high heat, shallow fry (in 1/2 cup oil) tofu in batches until crispy. You can also deep fry and you can get away with a pan fry **
  5. After soup is done simmering, blend with an immersion blender (or carefully add to a normal blender and blend in batches). Ladle into bowls and top with the fried tofu.


* 3 inch of ginger with a pinch of cayenne and this soup has a significant bite. Overwhelms the other flavours a bit though.

** If you're feeling particularly calorie-conscious, skip the coating and shallow frying of the tofu. You'll either want to pan fry the tofu (sans coating) or throw it in the soup at the last step (after blending it) and simmer for a bit to cook.

*** Marinade is work in progress. The dish is fine without, but the tofu is flavorless since it has no time to absorb the flavors from the soup.