Curried Carrot-Tofu Soup with Scallions
Cuisine: American
Recipe type: Soups
Serves: 6

Prep time: 
Cook time: 
Total time: 

  • 2 tablespoons butter
  • 1 medium onion, roughly chopped
  • 1½ pounds carrots, peeled and roughly chopped
  • 1½ tablespoons yellow curry powder
  • ½ teaspoon ground cayenne
  • 6 cups chicken broth, or more as needed
  • 8 ounces silken tofu
  • 1 teaspoon lemon juice
  • ¼ cup heavy cream, warmed
  • 1 scallion, thinly sliced on the bias
  • Salt and pepper to taste

  1. Place a large saucepan over medium heat. Add the butter followed by the onion, carrots, curry powder, cayenne, salt, and pepper.
  2. Cook until the curry powder becomes toasted and aromatic, about 3 minutes.
  3. Pour in the chicken broth and add the tofu. Season again with salt and pepper, if necessary.
  4. Bring the soup to a boil, then reduce to a simmer and cook until the carrots are very tender, about 20 minutes.
  5. Working in small batches in a blender or using an immersion blender, puree the soup until smooth.
  6. Strain and transfer to a clean large saucepan over medium heat. Add the lemon juice and more broth, if needed. Taste the soup and adjust the seasoning as needed, then heat through.
  7. Ladle the soup into 4 bowls and spoon 1 tablespoon of warm heavy cream in the middle of each.
  8. Swirl the heavy cream with a spoon, place a mound of scallions in the middle of each bowl of soup, then serve.Curried Carrot-Tofu Soup with Scallions


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