Coconut Carrot Soup with Tofu
recipe

Description: A creamy and flavorful soup made with carrots, coconut milk, and tofu, perfect for a warm and satisfying meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 500 g carrots
- 1 onion
- 2 garlic cloves
- 400 ml coconut cream (e.g., Bionan creamed coconut)
- 500 ml vegetable broth
- 200 g tofu
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh coriander (for garnish)
Instructions:
1. Peel and chop the carrots, onion, and garlic.
2. Heat olive oil in a pot over medium heat. Add the onion and garlic, sautéing until they are soft.
3. Add the chopped carrots and sauté for a few minutes.
4. Pour in the vegetable broth and coconut cream, mixing well. Bring to a boil and let simmer for about 15-20 minutes, or until the carrots are tender.
5. Blend the soup with an immersion blender or in a blender until smooth.
6. Cut the tofu into cubes and add it to the soup. Allow it to heat through for a few minutes.
7. Season with salt and pepper to taste.
8. Serve the soup garnished with fresh coriander.
Nutritional Information (per serving):
Calories: 320
Protein: 10g
Fat: 22g
Carbohydrates: 30g
Fiber: 5g
Sugar: 6g

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