Hello, Spring, are you there?

What is UP with this cold weather? Just as I was shaking out my flats and dresses the temperature drops overnight! But I guess I’m not completely upset, as it gave me the chance to try out another warming soup recipe. Well, it is actually a salad disguised as a soup, or a soup disguised as a salad…I don’t quite know, but either way it’s packed with nutritious veggies and is silky smooth and comforting all at the same time. If these cold temperatures don’t let up soon I suggest you whip up this satisfying dish right away.

IMG_2788

Curry “Salad Soup” with Tofu

Serves 4- Adapated from PINCH OF YUM

Ingredients:

  • 1 tbsp canola oil
  • 1 shallot, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp red curry paste
  • 2 tsp ginger power
  • 1 tbsp turmeric
  • 6-7 small red bliss or yellow Yokon gold potatoes, peeled
  • 14 oz. light coconut milk
  • 1 cup vegetable broth + 1 cup water
  • 12 oz. extra firm tofu
  • Veggie toppings: shaved carrots, diced bell peppers, shredded zucchini, red cabbage, green onions, bean sprouts, cherry tomatoes, limes wedges, herbs for garnishing (basil or cilantro work great), sriracha for spice

Directions:

  1. Tofu prep: I am a tofu novice! I just started warming up to this vegetarian protein powerhouse, so for my first time prepping it at home I took a short cut. I bought pre-cut firm tofu and did a quick press by setting the cubes on a paper towel covered plate and placing another plate on top, with a weighted mason jar sitting on the top plate. After about 30-minutes the tofu looked ready to cook up!
  2. Make the soup:  Heat the oil in a large pot over medium heat. Add the shallot and garlic and stir fry for a few minutes until fragrant.  Add the curry paste, ginger powder, and turmeric. Stir fry for another few minutes. Add the potatoes, coconut milk, broth, and water. Simmer until the potatoes are soft. Allow soup to cool slightly then transfer to a blender and puree until smooth and silky, or blend away in the pot with an immersion blender (my favorite kitchen gadget!) The soup should be rich and thick so that it coats the back of a spoon.
  3. Fry the tofu: Add a small amount of canola oil to a hot pan. Add tofu and stir fry until golden brown.
  4. Top and serve: Pour soup into a bowl and add your choice of veggie toppings and tofu!

This recipe was kept low in calories by using lite coconut milk, but feel free to use regular, full-fat coconut milk. I always salt my recipes after tasting, so if after your first slurp you find it could use more flavor go ahead and add a dash of salt, or a splash of your favorite hot sauce.

Enjoy!

 

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