This carrot ginger tofu soup is an absolutely favorite. It is inspired by Vitamix and is perfect to ward off colds and other sicknesses. It’s refreshing and filling at the same time and only takes a couple of minutes to prepare. If you own vitamix or other blender that can do hot soups, you can use it to chop the carrots, onion and garlic first before frying them in a pan, and then add remaining ingredients and finish off the soup in the blender jug. Or you can simply make it the traditional way using a pot. You may find it more flavorsome this way, as the juices slowly release. This is what we are going to do here.
4 carrots cut in to chunky bits
4 garlic cloves, peeled
1 stalk celery
salt & pepper to taste
1 tablespoon fresh ginger root (or ginger paste)
80 g silken tofu
500 ml water (or vegetable stock)
optional – sprinkle with chopped spring onion
Directions: Roughly chop produce and slice tofu and bring carrots, onion, garlic, ginger and celery to a boil. Add salt and pepper to your liking. Reduce heat, add tofu and simmer until carrots and celery is tender. Remove from heat and let it sit for 10 mins or longer if you have time. Place contents in a blender jug and blend until smooth, roughly 30 – 40 seconds depending on your blender. If you like a thick consistency blend at slow speed, or if you prefer a lighter feel increase to high and let it run a bit longer. If you like, sprinkle with some chopped spring onion and add some extra pepper.
Serve and enjoy!
You may also want to try these quick and delicious soups:
No Cream Mushroom Soup
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