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Carrot-Tofu Soup with Dill

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds carrots
peeled and sliced
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4 cups water
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1 teaspoon salt
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½ small onions
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10.5 ounces silken tofu
soft, regular or low-fat
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1 scant tablespoon dill weed
fresh, or 1 teaspoon dried
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1 teaspoon red miso
or to taste
*
½ teaspoon white pepper
ground
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Ingredients

Amount Measure Ingredient Features
680.4 g carrots
peeled and sliced
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946 ml water
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5 ml salt
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0.5 small onions
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303.5 ml/g silken tofu
soft, regular or low-fat
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1 scant tablespoon dill weed
fresh, or 1 teaspoon dried
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5 ml red miso
or to taste
*
2.5 ml white pepper
ground
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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 purée to cooking water, mix wiell and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 491g (17.3 oz)
Amount per Serving
Calories 11419% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 720mg 30%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 10g
Vitamin A 572% Vitamin C 18%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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