Carrot - ginger cream soup with tofu | FoodNerdy Recipes Management System

Carrot - ginger cream soup with tofu

soups 518 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

Carrot - ginger cream soup with tofu

450 gr. frozen finger carrots 450 gr. bean curd tofu, cut into 2.5 cm cubes, dry 1 piece of 5-7 cm ginger, peel and grate 1 small onion, coarsely chop 2 tsp. curry powder 1/2 tbsp vegetable oil 1 star anise or 1/2 tsp. seasoning "Five spices" 2 tbsp. carrot juice 1/2 tbsp. corn starch 2 tbsp. l. vegetable oil 6 tbsp. l butter Coarse salt and freshly ground pepper Fresh cilantro for sprinkling

Heat vegetable oil in a heavy-bottomed saucepan over medium heat. Add carrots, ginger and onion and fry until soft, about 5 minutes. Season with salt and pepper. Add star anise, carrot juice and 3 tbsp. water, then cover and simmer until soft, about 20 minutes. Remove star anise. Toss the cornstarch and curry powder in a shallow dish and season with salt. Dip the tofu pieces in the mixture.
Heat the butter in a skillet. Add tofu and fry, stirring occasionally, until golden brown, about 5 minutes. Put on a paper towel and season with salt. Pour the soup in portions into a blender and grind in mashed potatoes, add boiled water if necessary. Season with salt and pepper. Pour into a tureen and sprinkle with fried tofu. Sprinkle with cilantro leaves, if desired.

Carrot - ginger cream soup with tofu

450 gr. frozen finger carrots 450 gr. bean curd tofu, cut into 2.5 cm cubes, dry 1 piece of 5-7 cm ginger, peel and grate 1 small onion, coarsely chop 2 tsp. curry powder 1/2 tbsp vegetable oil 1 star anise or 1/2 tsp. seasoning "Five spices" 2 tbsp. carrot juice 1/2 tbsp. corn starch 2 tbsp. l. vegetable oil 6 tbsp. l butter Coarse salt and freshly ground pepper Fresh cilantro for sprinkling

Heat vegetable oil in a heavy-bottomed saucepan over medium heat. Add carrots, ginger and onion and fry until soft, about 5 minutes. Season with salt and pepper. Add star anise, carrot juice and 3 tbsp. water, then cover and simmer until soft, about 20 minutes. Remove star anise. Toss the cornstarch and curry powder in a shallow dish and season with salt. Dip the tofu pieces in the mixture.
Heat the butter in a skillet. Add tofu and fry, stirring occasionally, until golden brown, about 5 minutes. Put on a paper towel and season with salt. Pour the soup in portions into a blender and grind in mashed potatoes, add boiled water if necessary. Season with salt and pepper. Pour into a tureen and sprinkle with fried tofu. Sprinkle with cilantro leaves, if desired.