This is a smooth, spicy, super-easy to make soup that is low calorie and low fat! It is also Vegan and gluten-free. It is a beautiful bright orange color too.
The recipe came from Weight Watchers (it is 2 points per 8 ounce serving, for those of you using that system!)
2 cups vegetable broth (I am a big fan of Imagine brand’s “No Chicken Broth” which is vegan, but seasoned to taste rich like chicken broth)
1 pound of carrots, cut into 1″ chunks (if using organic carrots, no need to peel, just wash very well)
1/2 c chopped yellow onion
1 clove of garlic, peeled and minced
2 tsp freshly grated ginger root
1 1/2 tsp (or more to taste) thai red curry paste (Thai Kitchen brand is vegan and gluten free; if you like your soup a bit spicier, add more than the 1 1/2 tsp)
1/2 tsp salt
6 ounces low fat silken tofu
2 Tbsp fresh mint leaves, chopped, for garnish
In a medium saucepan, bring broth, carrots, onion, garlic and ginger to boil over medium-high heat.
Cover, reduce heat to low and simmer for 15 to 20 minutes, until carrots are tender.
Stir in curry paste and salt; simmering for another minute to blend the flavors.
Remove from heat and allow to cool slightly before blending.
Add tofu to the pot, and puree. You can puree directly in the pot using an immersion blender, or puree in batches in a blender or Vitamix. Be careful if you choose the blender method that you do not burn yourself with the hot liquid.
Serve with chopped mint and a dash of fresh lime juice if you like.