Carrot and ginger soup with tofu

Votes: 1

Photo of the dish: Antonis Achilleos

Time: 40 min.
Complexity: easily
Servings: 4

A detailed recipe for carrot soup with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g frozen fingerling carrots
450 g tofu, cut into 2.5 cm cubes, patted dry
1 piece of ginger, 5-7 cm in size, peeled and grated
1 small onion, coarsely chopped
2 tsp curry powder
1/2 cup vegetable oil
1 star star anise or 1/2 tsp seasoning Five Spices
2 tbsp. carrot juice
1/2 cup cornstarch
2 tablespoons of vegetable oil
6 tbsp. butter
Coarse salt and freshly ground pepper
Fresh cilantro for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, carrot juice, ginger root, tofu, onions, curry, star anise, five spice seasoning, starch, cilantro

Cooking the dish according to the recipe:

Heat vegetable oil in a heavy-bottomed saucepan over medium heat. Add carrots, ginger, and onion and sauté until soft, about 5 minutes. Season with salt and pepper. Add star anise, carrot juice, and 3 cups of water, then cover and simmer until soft, about 20 minutes. Remove the star anise.
In a shallow dish, combine cornstarch, curry powder, and salt. Roll the tofu pieces in the mixture.

Heat the butter in a shallow frying pan. Add the tofu and cook, stirring, until golden brown, about 5 minutes. Drain on paper towels and season with salt.

Pour the soup into a blender and puree, adding boiled water if needed. Season with salt and pepper. Transfer to a tureen and top with fried tofu. Sprinkle with cilantro leaves, if desired.

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