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Carrot-Tofu Soup with Dill

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Submitted by jh

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 ½ 680.4
POUNDS G CARROTS
peeled and sliced
4 946
CUPS ML WATER
1 5
TEASPOON ML SALT
½ 0.5
SMALL SMALL ONIONS
10.5 303.5
OUNCES ML/G SILKEN TOFU
soft, regular or low-fat
1 1
SCANT TABLESPOON SCANT TABLESPOON DILL WEED
fresh, or 1 teaspoon dried *
1 5
TEASPOON ML RED MISO
or to taste *
½ 2.5
TEASPOON ML 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 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 114 19% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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