Carrot – Ginger Tofu Puree Soup

A detailed recipe for making carrot soup with a photo. друзьями: Photo of the dish:Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 450 gr frozen finger carrots
• 450 gr tofu bean curd, cut into 2.5 cm cubes, to dry
• 1 piece of ginger measuring 5-7 cm., Peel and grate on grater
• 1 small onion, coarsely chopped
• 2 tsp curry powder
• 1/2 tbsp. vegetable oil
• 1 star anise star or 1/2 tsp. seasonings “Five spices”
• 2 tbsp. carrot juice
• 1/2 tbsp. corn starch
• 2 tbsp. l vegetable oil
• 6 tbsp. L. butter
• Coarse salt and freshly ground pepper
• Fresh greens cilantro to sprinkle

Recipes with similar ingredients: carrots, carrot juice, ginger root, tofu, onion, curry, star anise, seasoning five spices, starch, cilantro

Recipe preparation:

1. Heat vegetable oil in a thick-bottomed pan with average temperature. Sprinkle carrots, ginger and onions and fry until softness, about 5 minutes Season with salt and pepper. Add star anise, carrot juice and 3 tbsp. water, then cover and simmer until soft, approximately 20 minutes Remove star anise.
2. Stir the corn starch in a shallow dish and curry powder, salt. Roll in tofu slices in a mixture. butter in a skillet. Pour tofu and fry, stirring until golden brown, about 5 minutes. Share on paper towel and salt.
3. Pour the soup in parts into a blender and grind in a puree, add boiled water if necessary. Season with salt and pepper. Pour into a tureen and sprinkle with fried tofu. Sprinkle with leaves cilantro, if desired.