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Creamy Thai Carrot Soup (Vegan)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.0205
Energy (kCal)273.9031
Carbohydrates (g)47.9403
Total fats (g)4.9521
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site. | 2. In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender. | 3. Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly. | 4. Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth. | 5. Serve mint leaves on side. Yields about 1 cup per serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock chicken 2 cups - - - -
    baby carrot 1 lb 158.7575 37.3761 2.903 0.5897
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic clove 1 peeled - - - -
    gingerroot 2 teaspoons grated 3.2 0.7108 0.0728 0.03
    thai red curry paste 1 1/2 1/2 - - - -
    salt 1/2 teaspoon - - - -
    silken tofu 6 ounces 79.9456 2.3814 8.1647 4.2524
    mint leaf 2 tablespoons cut - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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