Carrot-Tofu Soup with Dill

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 30 minutes Prep: 15 minutes Cook: 15 minutes
Calories Per Serving and Nutrition Information 114 calories per serving view nutrition facts
# of servings this recipe makes 4-6 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

1 1/2 pounds carrots peeled and sliced
4 cups water
1 teaspoon salt
1/2 small onion
10.5 ounces silken tofu soft, regular or low-fat
1 scant tablespoon dill weed fresh, or 1 teaspoon dried
1 teaspoon red miso or to taste
1/2 teaspoon white pepper ground

Directions

Combine carrots, water, salt, and onion in a medium saucepan.

Cook over medium heat until carrots are tender, about 15 min.

Scoop carrots and onion out of cooking water; place in a blender or food processor.

Add tofu, dill, miso, white pepper, and a small amount of cooking water; puree.

Return puree to cooking water, mix wiell and serve immediately.

  • Add this recipe to your cookbook
  • Add this recipe to your menu

Add your comment

Email Address

(optional)

(optional)



characters left


Bfa3ef4edc2cdda1ba822c477aa983191e6c82cf
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 491g
Amount per Serving
Calories 114 19% of calories from fat
% Daily Value*
Total Fat 2.0g4%
 Saturated Fat 0.0g2%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 720mg30%
Total Carbohydrate 19.0g6%
 Dietary Fiber 5.0g20%
 Sugars 9.0g
Protein 5.0g10%
Vitamin A 572%  Vitamin C 18%
Calcium 9%  Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

Excuse Me Waiter, My Soup is Cold!

by Mark R. Vogel Mark R. Vogel

The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......

read more...

tankkitty

Member Review

*****

Easy Yellow Cake

this cake rocks! really easy and supremely delicious. keeping this one in the repertoire for sure.

Reviewed by tankkitty

Ravioli Bundles of Roasted Beets recipe
Recipe Photo
Recipe Photo