Both Chris and I love to cook. We especially enjoy veggie heavy entrees as I cannot tolerate most meat (and yet I’m not vegetarian… well, at least not yet).
So as we remain in recovery from the virus from hell, we chose a simplified version of Carrot Ginger Soup with Curried Tofu as this week’s dinner.

Personally, I hate food blogs that show individual steps of cooking without simply listing the recipe, so I will simply show the food and present the recipe.

By the way, we cook dinner once a week on the weekends so the yield for our recipes is always quite large.

Carrot Ginger Soup w/ Toasted Tofu

(makes 10 – 12 servings)

Ingredients:

• 2 lbs of carrots
• 2 small onions
• 6 in fresh ginger
• 2 T oil (we prefer olive oil)
• 1 quart carrot juice (I can’t wait to use my new juicer next time we make this!!!)
• 1 quart water
• 16 oz of firm tofu

Carrot Ginger Soup

Chop up the carrots, onions, and ginger. Place chopped veggies into large soup pot with one tablespoon of oil and saute until soft. Season with salt and pepper and add the carrot juice and water. Bring all to a boil and then reduce to a simmer until tender (about 20 minutes).

Allow the soup to cool and blend until smooth (an immersion blender works best).

Curried Tofu Cubes

The curried tofu works best if cooked fresh each evening. It takes so little time, but makes a HUGE difference in flavor.

Cut up desired amount of firm tofu into 1 inch cubes. Pat dry and sprinkle all sides with curry powder. Cover the bottom of a frying pan with 1 tablespoon of oil. Add curried cubes and fry on all sides until brown (around 5 minutes.)

Add tofu to soup and enjoy!

Recipe by HarrisArnoldCollaboration