High Protein Carrot Soup

Serve this soup with a green salad and some good bread for a complete meal.

1 lb. carrots, sliced
1 medium potato, diced
1 medium onion, chopped
4-5 cups vegetable or chicken broth
1/2 lb. tofu, preferably silken
Fresh ginger, about 1 inch, sliced thinly and chopped
Canola oil for sauteing onion and potato
Salt and pepper to taste

Optional: curry powder, chopped cilantro or parsley

1. Saute onion and ginger in Canola oil until onion is transparent.

2. Add potato and saute briefly. Add 1 tsp. curry powder if using.

3. Add carrots and broth. (The amount of broth will determine the thickness; you can add four cups during the cooking and thin later if it is too thick after blending.) Simmer for 20 minutes or until carrots are tender. Cool slightly. Add salt and pepper to taste.

4. Mash tofu and add to soup.

5. Add soup in small batches to blender and blend until smooth.

6. Reheat before serving. Add chopped cilantro or parsley and serve.

This recipe will serve as a main dish for 2-3 people. It is easily doubled and freezes well-- be sure to reheat to boiling and simmer for five minutes after blending if you are freezing it.

Without the tofu, this is a good carrot soup by itself. You can also add yogurt instead of tofu, either a cold dollop on top at the end or to the soup in the blender. The reason for using silken tofu is that it makes a smoother soup; regular tofu comes out slightly grainy-feeling although just as nutritious.