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.

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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.