Carrot-Top Soup
INGREDIENTS:
1 1/2 lb Carrots; peeled and sliced
4 c Water
1 ts Salt
1/2 sm Onion
1 10.5 oz pkg soft silken
-tofu; reg or low-fat
1 Scant tbs chopped fresh
-dill; (or 1tsp dried)
1 ts Red miso; or to taste
1/2 ts Ground white pepper
1 1/2 lb Carrots; peeled and sliced
4 c Water
1 ts Salt
1/2 sm Onion
1 10.5 oz pkg soft silken
-tofu; reg or low-fat
1 Scant tbs chopped fresh
-dill; (or 1tsp dried)
1 ts Red miso; or to taste
1/2 ts Ground white pepper
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.
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.