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Protein Carrot and Ginger Soup

Ingredients 3 tbsp unsalted butter

1 large yellow onion, chopped

1/4 cup finely chopped fresh ginger

3 cloves garlic, minced

7 cups chicken or vegetables stock

1 cup dry white wine

1 1/2 pounds carrots, peeled and cut into 1/2" pieces

2 tbsp lemon juice

salt and pepper to taste

1 package mori-nu silken firm tofu

Instructions Melt the butter in a large pot over medium heat. Add the onion, ginger, and garlic and saute for around 15 minutes. Add in the stock, wine, and carrots. Heat to boiling, then reduce heat and simmer uncovered over medium heat until the carrots become tender. This should take about 45 minutes. Puree the soup in a food processor until smooth. Add in tofu and process again until it is fully incorporated. Season with lemon juice, salt, and pepper. Serve while still warm.

By Ruta Nonacs

Adapted from Mix it Up

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