Protein Carrot and Ginger Soup

Now that the weather has dropped below 50, and raindrops are sliding down the windows, I think it’s fair to say that soup season is upon us.

You have no idea how excited that makes me.

I can’t say that I enjoy all soups, but the ones that I do like, I really like.  As in, I can inhale the whole bowl is less than 2 minutes.  Perhaps love is the better word…

Either way, the recipe that I’m sharing today is definitely one that I absolutely adore.  It’s actually something that I’ve been making (and loving) for quite a while, but recently I decided to add a bit of a twist to it.

It was a sort of kitchen experiment.

You see, my absolute favorite types of soup are the ones that are made of pureed vegetables.  You know pumpkin, butternut squash, carrot.  The only problem is, those soups are usually very low in protein.  And, as I’ve mentioned before sometimes protein is something I struggle to get enough of.

So, in an attempt to get some more protein into dinner one night, I blended some silken tofu into this carrot ginger soup.  Best.  Idea.  Ever.

Not only does the tofu add an awesome protein boost, it also made the soup deliciously creamy and thick.

Yum!

It may seem sort of silly, but I’m actually pretty proud that I thought up the idea of adding tofu to soup.  Because of it’s very subtle flavor and somewhat spongy texture, it blended in perfectly and resulted in no recognizable flavor change to the dish.  I have a feeling that it’s a technique that will come in handy on more than a couple occasions.

Protein Carrot Ginger Soup*

  • 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 (If you are unable to find this I think regular silken tofu would probably work, too)
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.

Click for Printable Recipe

Though this recipe may not be exactly what you’re used to when you think of the ingredient, tofu, it’s something I encourage you try, especially if, like me, you’re a big fan of thick and creamy soups.

But, really, anyone who’s in the mood for some delicious food should give it a try!

Revisited Recipe of the Day:

Chickpea “Meatballs”


*By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am 
eligible to win prizes associated with the contest. I was not compensated for my time.


8 Comments

  1. Deanna - Teaspoon of Spice

    October 15, 2012 at 8:05 pm

    Ahh, I just made a Carrot Ginger Soup for an upcoming post and next time will try your blended tofu trick! Great way to boost the protein in a veggie soup.

    1. SS

      October 16, 2012 at 7:12 am

      Oooh yum. I love carrot and ginger.

      Glad to hear you’re willing to give the idea a try!

  2. Regan - The Professional Palate

    October 15, 2012 at 8:46 pm

    I’ve started making menu plans for the week & have a spot every week for a soup. But like you, I struggle to find soups that I like that have enough tofu. This is a great idea!

    1. SS

      October 16, 2012 at 7:13 am

      Soup every week sounds awesome. I may have to start doing that…

      Glad to hear you like the idea, too!

  3. Min

    October 16, 2012 at 2:28 pm

    This sounds wonderful! And not silly at all! You SHOULD be proud of yourself ;). I’ve used tofu to make a soup base before for my noodles before but the addition of carrots and ginger sounds brilliant! Thanks for sharing!

    1. SS

      October 16, 2012 at 3:11 pm

      How did it work when you made the base for the noodles? That sounds yummy!

      And it’s so great to hear that you think the soup sounds “brilliant”! I love when someone appreciates a recipe I’ve posted.

  4. Anonymous

    October 16, 2012 at 5:19 pm

    I’ve been using tofu for years to add creaminess to vegan soups – I learned it from Vegetarian Times and it’s always so yummy!

    1. SS

      October 16, 2012 at 5:38 pm

      Hmmm, it looks like great minds think alike! That is, assuming my mind is included in the great category…

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