Creamy Thai Carrot Soup (Vegan)

Description: An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)

Ingredients:

• 2 cups fresh vegetable stock or 2 cups fresh chicken stock
• 1 lb baby carrots
• 1/2 cup onion, chopped
• 1 medium garlic clove, 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

Steps:

1. *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site.
2. 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.
3. Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
4. Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth.
5. Serve mint leaves on side. Yields about 1 cup per serving.