Carrot-Ginger Soup With Tofu
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
37
Spice
48
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Vegetable Oil1 small
Onion (roughly chopped)2 cups
Carrot Juice450 g
Firm Tofu (extra-)1 cup
Cornstarch2 tsps
Curry PowderDirections:
1
Heat 2 tablespoons vegetable oil in a large pot over medium heat
2
Add the carrots, onion and ginger and cook until the vegetables are just soft, about 5 minutes
3
Season with salt and pepper
4
Add the star anise, carrot juice and 3 cups water, then cover and boil until the vegetables are tender, about 20 minutes
5
Meanwhile, cut the tofu into 1-inch cubes
6
Mix the cornstarch and curry powder on a shallow plate and season with salt
7
Pat the tofu dry and roll it in the cornstarch mixture
8
Heat the remaining 6 tablespoons oil in a large skillet over high heat
9
Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes
10
Drain on paper towels and season with salt
11
Discard the star anise
12
Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender
13
Thin with water, if needed, and season with salt and pepper
14
Ladle into bowls and top with the fried tofu
15
Garnish with cilantro, if desired
16
Photograph by Antonis Achilleos