Carrot-Tofu Soup with Dill
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow 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 |
|
| 4 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| ½ | small |
onions
|
|
| 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 |
* |
| ½ | teaspoon |
white pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
carrots
peeled and sliced |
|
| 946 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 0.5 | small |
onions
|
|
| 303.5 | ml/g |
silken tofu
soft, regular or low-fat |
|
| 1 | scant tablespoon |
dill weed
fresh, or 1 teaspoon dried |
*
|
| 5 | ml |
red miso
or to taste |
* |
| 2.5 | 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.
