Carrot, Ginger & Coconut Soup

PREP 10 MIN
COOK  15 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

300g firm tofu

1 onion diced

1 tbs fresh ginger grated

1 tsp ground turmeric

3 carrots (medium) peeled & chopped

3 cups (750ml) vegetable stock

14 cup (65ml) coconut cream

salt & pepper, to taste

12 tsp black sesame seeds

2 wholegrain/wholemeal rolls, dinner (30g ea)(or gluten free) warmed

Methodbased on 2 servings
1

Wrap tofu in paper towel and press under a weight (tins of beans on a chopping board) to remove water. Dice tofu into cubes and set aside. 

2

Heat a medium non-stick saucepan over medium heat and saute onion for 5 minutes until soft. Add ginger and turmeric and cook for another minute until fragrant.

3

Add carrots and stock, bring to a low simmer and cook covered for 10 minutes, or until carrots are soft. 

4

At the same time, heat a non-stick frypan over medium-high heat and cook tofu for 5-6 minutes until golden all over. Set aside and keep warm. 

5

Remove soup from heat, add coconut cream and blend with a stick blender until smooth. Adjust seasoning.

6

Ladle soup into bowls, top with tofu and sesame seeds and serve with warm rolls.

Nutritional Informationper serving

Energy (kJ)

1612 kJ / 385 cals

Protein

24.4 g

Fat

19.7 g

Sat. Fat

7.5 g

Carbs

22 g

Sugar

9 g

Fiber

12.4 g

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