Ginger Carrot Soup with Curried Tofu


Remember those french toast sticks they used to serve in the cafeteria in elementary school? My first bite of this curried fried tofu totally brought me back there. I don’t know how or why, maybe something about the crunchy outside and the soft semi-flavorless inside (because the similarities end there). Moments like those remind me why I stick to cooking non-professionally — my palette sucks! Really, though, who eats curried tofu and things “yum! grade school french toast sticks!”?

Anyway, this soup was delicious and the tofu just a topping (one I thought added a lot, but optional nonetheless). Prior to having Kathryn’s carrot soup a couple years ago, I thought pureed carrots should be left to baby food makers. But that soup was great, and opened up the door to me trying more carrot recipes. This one is one of the best. I love the dimension the ginger adds, and it was really easy to make.Plus, the tofu. How did I go this long without frying tofu in this way?? It won’t happen again.

Ginger Carrot Soup with Curried Tofu (makes 4 servings, adapted from Real Simple, March 2010)
2-3 Tbsp Olive Oil (pure)
1 lb Baby Carrots, diced
1 medium Onion, diced (white or yellow)
3-4 Tbsp Fresh Ginger, grated
1 Star Anise Pod
2 cups Carrot Juice
1 lb Extra-Firm Tofu, cut in 1/2 inch cubes, patted dry
1/3 cup Cornstarch
2 tsp Curry Powder
6 Tbsp Vegetable Oil
1/2 cup Feta Cheese (optional)

Heat the oil in a large pot, and cook the carrots, onion, and ginger over medium heat until soft, 5-10 minutes. Add the S&P, anise, carrot juice, and 3 cups of water, cover and boil 20 minutes. Once the vegetables are soft, remove the star anise, and use an immersion blender or a regular blender to puree the solids. You can leave some chunks, or puree it all.

While the soup is boiling, fry the tofu. Combine the cornstarch and curry powder on a plate or bowl, and toss the tofu pieces in it until they are covered.

Heat the vegetable oil over medium-high heat in a wok or frying pan until it sputters when a droplet of water hits the oil. Add the tofu and fry, tossing or flipping, until all sides are golden, about 5-7 minutes. Drain on paper towels.

Serve the soup hot or room temperature and garnish with the tofu and feta! (Don’t eat the star anise ;-))


5 Responses to “Ginger Carrot Soup with Curried Tofu”

  1. Yum, that star anise makes the soup look so wonderful. Oh, and I love fried tofu too-great recipe…

  2. 2 Cindy K

    Looks like a yummy way to ‘trick’ my kids into a vegetarian dinner~ (yeah I would do that!). Thanks for the great recipe! 🙂

  3. Harika bir çorba olmuş!

  4. 4 Kathy

    Thanks for the recipe. I made it as the first course for Easter dinner. I served it warm–It was delicious. I saved the rest and had it several days later cold, right out of the refrigerator. It is just as good cold. Loved the curried Tofu also. Will definitely make it again!

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