Carrot-Ginger Soup with Tofu

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Nice, easy recipe. Used the other reviewers' tip of frying the tofu in only 2 T. oil, 6 T seems way too much. I also like to press a block of tofu with something heavy for 10 min to squeeze out some water before frying. The tofu turned out great, cornstarch is a perfect coating, will use that again when I fry tofu. I am a spice wimp, so I only used half of the curry powder. Soup would be fine without the tofu, but I wanted to make a heartier meal and get some protein. I couldn't find carrot juice in the store, but I happened to have one of those aseptic containers of butternut squash soup, which was a nice substitution. I subbed vegeteble broth instead of the 3 C. water. Yum!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Pretty easy to make and tasty. I thought the soup was good, but I thought the tofu cubes were great! I have tried so many ways to cook tofu and I usually don't love it, but these curried cubes were really tasty and even good on their own, outside of the soup. I also used a lot less oil - 2 T. instead - and it turned out perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When I saw how much oil it called for to fry the tofu I almost decided not to make this recipe. I used 2 tablespoons and the tofu still came out crisp and delicious. We loved this quick and easy soup and will make it again and again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The soup had great flavor,but it did not really need the tofu. A sprinkling of cilantro to finish off the soup made it perfect for us.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

FANTASTIC. My best friend and I made this last night, and , well, it went home with her! Making it again for the GIANTS vs EAGLES game- today. Simple, easy, but elegant! Thank you! Looks like the Thanksgiving table will sport another batch of carrot ginger soup!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used more carrot juice and less water, followed everything else to a T, and it was amazing! The tofu is optional depending on what you're serving it with.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So good -- hand blended recommended.... and instead of water use chicken or vegetable stock. I doubled the recipe and used "less water" because I like mine a thicker consistency. If you want to make your soup hotter... add more curry powder. I added more by accident but it came out yummy nice and hot and spicy.

For garnish too you can add in a little ricotta cheese... or cream. Cilantro as recommended is really nice blended with those two.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This soup is very quick and easy to make. The ginger in it makes it absolutely delicious!! I sauteed the tofu until crispy. Yuuummmyyy!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

having a surplus of carrots, we were fast becoming hard pressed to find recipes to make with em. This one was perfect! My boyfriend only likes pureed soups, so i was drawn to this immediately. It was sooooo good! We didn't have star anise, and when i went to the store to buy it, the produce lady suggested using fennel stalks instead. u know, that was perfect! we had it growin wild in the back, and its flavor really added to the ginger and carrots. so, if you're lackin the anise, you might could just use some fennel stalks! Either way, this soup is a keeper. It's messy, for sure (we used like five pieces of kitchenware, but we WILL be makin it again soon!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This soup is hearty and rich and the fried tofu adds a nice texture and curry kick to the flavors. I also used 5 spice powder instead of a anise pod and i think it was perfectly delicious. This made enough for my boyfriend and myself to have dinner and lunch the next day from leftovers. It's a one pot meal if you have an immersion blender but is otherwise worth breaking out the food processor or blender for. Delicious, fresh tasting soup that's hearty enough for a dinner main course.