Soup, Gingered Sweet Potato and Carrot with Tofu
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 211.2
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,422.7 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 7.6 g
- Protein: 8.3 g
View full nutritional breakdown of Soup, Gingered Sweet Potato and Carrot with Tofu calories by ingredient
Introduction
A spicy puree of carrots and sweet potato with chucks of tofu. A spicy puree of carrots and sweet potato with chucks of tofu.Number of Servings: 10
Ingredients
-
2 T Olive Oil
2 large Onions, diced roughly
2 large Sweet Potatoes, diced roughly
3 lb Carrots, peeled and chopped roughly
3 T Curry Powder
1 T Chinese Five-Spice Powder
1 T Kosher Salt
1 t White Pepper
3 cubic inches Ginger Root, thinly sliced against grain
6 cloved Garlic, roughly chopped
10 cups Water
3 T Better than Bouillon Vegetable Base
10-12 oz Sprouted Tofu, cubed small
Directions
1. Saute onions in olive oil until beginning to brown.
2. Add ginger, garlic, curry powder, five-spice powder, salt, and pepper and mix into onions for about 30 seconds.
3. Add 2 cups water to prevent burning spices and mix well.
4. Add sweet potatoes, carrots, remaining 8 cups water, and vegetable base.
5. Simmer until vegetables are tender, about 30 minutes.
6. Puree with an immersion blender.
7. Add cubed tofu.
Serving Size: Makes 10.5 2-cup servings.
Number of Servings: 10.5
Recipe submitted by SparkPeople user GLACIALMIKE.
2. Add ginger, garlic, curry powder, five-spice powder, salt, and pepper and mix into onions for about 30 seconds.
3. Add 2 cups water to prevent burning spices and mix well.
4. Add sweet potatoes, carrots, remaining 8 cups water, and vegetable base.
5. Simmer until vegetables are tender, about 30 minutes.
6. Puree with an immersion blender.
7. Add cubed tofu.
Serving Size: Makes 10.5 2-cup servings.
Number of Servings: 10.5
Recipe submitted by SparkPeople user GLACIALMIKE.