Carrot-tofu soup with dill

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Carrots; peeled and sliced
4 cups Water
1 teaspoon Salt
½ small Onion
1 10.5 oz pkg soft silken tofu; reg or low-fat
1 Scant tbs chopped fresh dill; (or 1tsp dried)
1 teaspoon Red miso; or to taste
½ teaspoon Ground white pepper

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 puree to cooking water, mix wiell and serve immediately.

Makes 4-6 servings.

Per serving: 129 Cal / 16g Prot / 2g Fat / 21g Carb / 0 Chol / 730mg Sod / 4 g Fiber.

Recipe By : VegTImes (Nov 94) Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 09:00:20 +0100 From: Kaye Sykes <Sykes.Kaye@...>

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