Friday, May 20, 2011

Carrot Ginger Soup

To help increase my veggie intake while recovering from the whole wisdom teeth thing, I thought a nice thin soup would be perfect! Because smoothies are all well and good, but they are mostly fruit and sooo mostly sugar and I think I generally get plenty of that in my diet to begin with. So why not throw some health in there with some soup! And what a terrific soup this is- carrot ginger. A match made in heaven. I am convinced. Something like peanut butter and chocolate, carrot and ginger are just made for each other. One component totally enhances the flavor of the other. I think it is because both of these ingredients have a natural affinity for sweetness. Carrot cake? Gingerbread? Seriously. These ingredients are begging to be together in this harmoniously delicate soup. There is the slightest bit of sweetness backed by a perfect punch of spice. It's a great soup. Plus! It is easy to boot. Very, very few ingredients. Especially if you don't make the tofu, which isn't an absolutely necessary addition. I just really enjoy tofu, so I fried some up. But honestly, you don't need it. 

Carrot Ginger Soup with Curry Tofu

adapted from


  • 1/2 cup vegetable oil
  • 1 1-pound bag frozen chopped carrots, thawed
  • 1 small onion, roughly chopped
  • 1 2-to-3-inch piece ginger, peeled and grated
  • Kosher salt and freshly ground pepper
  • 1 star anise pod or 1/2 teaspoon five-spice powder
  • 2 cups carrot juice
  • 1 pound extra-firm tofu
  • 1/2 cup cornstarch
  • 2 teaspoons curry powder
  • Torn fresh cilantro, for garnish (optional)

Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the carrots, onion and ginger and cook until the vegetables are just soft, about 5 minutes. Season with salt and pepper. Add the star anise, carrot juice and 3 cups water, then cover and boil until the vegetables are tender, about 20 minutes.
Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it in the cornstarch mixture. Heat the remaining 6 tablespoons oil in a large skillet over high heat. Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes. Drain on paper towels and season with salt.
Discard the star anise. Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender. Thin with water, if needed, and season with salt and pepper. Ladle into bowls and top with the fried tofu then garnish with cilantro if desired. 

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