| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup vegetable oil
- 1 1-pound bag frozen chopped carrots, thawed
- 1 small onion, roughly chopped
- 1 2-to-3-inch piece ginger, peeled and grated
- Kosher salt and freshly ground pepper
- 1 star anise pod or 1/2 teaspoon five-spice powder
- 2 cups carrot juice
- 1 pound extra-firm tofu
- 1/2 cup cornstarch
- 2 teaspoons curry powder
- Torn fresh cilantro, for garnish (optional)
Instructions
- Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the carrots, onion and ginger and cook until the vegetables are just soft, about 5 minutes. Season with salt and pepper. Add the star anise, carrot juice and 3 cups water, then cover and boil until the vegetables are tender, about 20 minutes.
- Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it in the cornstarch mixture. Heat the remaining 6 tablespoons oil in a large skillet over high heat. Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes. Drain on paper towels and season with salt.
- Discard the star anise. Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender. Thin with water, if needed, and season with salt and pepper. Ladle into bowls and top with the fried tofu. Garnish with cilantro, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 510 |
| Total Fat | 34 g |
| Saturated Fat | 3 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 7 g |
| Sugar | 12 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 996 mg |
Reviews
Delicious! Like other reviewers I used less oil for frying the tofu. I also added a bit of curry seasoning to the soup while it was cooking.
Nice, easy recipe. Used the other reviewers’ tip of frying the tofu in only 2 T. oil, 6 T seems way too much. I also like to press a block of tofu with something heavy for 10 min to squeeze out some water before frying. The tofu turned out great, cornstarch is a perfect coating, will use that again when I fry tofu. I am a spice wimp, so I only used half of the curry powder. Soup would be fine without the tofu, but I wanted to make a heartier meal and get some protein. I couldn’t find carrot juice in the store, but I happened to have one of those aseptic containers of butternut squash soup, which was a nice substitution. I subbed vegeteble broth instead of the 3 C. water. Yum!
Pretty easy to make and tasty. I thought the soup was good, but I thought the tofu cubes were great! I have tried so many ways to cook tofu and I usually don’t love it, but these curried cubes were really tasty and even good on their own, outside of the soup. I also used a lot less oil – 2 T. instead – and it turned out perfect.
When I saw how much oil it called for to fry the tofu I almost decided not to make this recipe. I used 2 tablespoons and the tofu still came out crisp and delicious. We loved this quick and easy soup and will make it again and again.
The soup had great flavor,but it did not really need the tofu. A sprinkling of cilantro to finish off the soup made it perfect for us.
FANTASTIC. My best friend and I made this last night, and , well, it went home with her! Making it again for the GIANTS vs EAGLES game- today. Simple, easy, but elegant! Thank you! Looks like the Thanksgiving table will sport another batch of carrot ginger soup!
I used more carrot juice and less water, followed everything else to a T, and it was amazing! The tofu is optional depending on what you’re serving it with.
So good — hand blended recommended…. and instead of water use chicken or vegetable stock. I doubled the recipe and used “less water” because I like mine a thicker consistency. If you want to make your soup hotter… add more curry powder. I added more by accident but it came out yummy nice and hot and spicy.
For garnish too you can add in a little ricotta cheese… or cream. Cilantro as recommended is really nice blended with those two.
This soup is very quick and easy to make. The ginger in it makes it absolutely delicious!! I sauteed the tofu until crispy. Yuuummmyyy!!
having a surplus of carrots, we were fast becoming hard pressed to find recipes to make with em. This one was perfect! My boyfriend only likes pureed soups, so i was drawn to this immediately. It was sooooo good! We didn’t have star anise, and when i went to the store to buy it, the produce lady suggested using fennel stalks instead. u know, that was perfect! we had it growin wild in the back, and its flavor really added to the ginger and carrots. so, if you’re lackin the anise, you might could just use some fennel stalks! Either way, this soup is a keeper. It’s messy, for sure (we used like five pieces of kitchenware), but we WILL be makin it again soon!