Lots of carrots and garnet jams pureed with coconut milk, ginger and lime creates a unique, bowl licking, delicious soup. The cilantro and lime seem exotic but they make the soup; don't get scared and leave them out!
Years ago when I was the deli manager at Just Food Co-op in Northfield, Minnesota, I found this recipe on line and have no idea the origins. But it was a winner! Next to our Chicken and Wild Rice (the other religion in Minnesota, only second to the Lutherans!), this soup was our best seller. It's one of those dishes that people don't even realize is vegan! Love that!
Thai Ginger Carrot Soup with Tofu Crisps
1 small garnet yam, peeled and chopped
2 carrots, scrubbed and chopped
1/2 onion, diced
1 tablespoon ginger, minced
1 tablespoon olive oil
3 cups vegetable stock (or water)
1 1/2 cups coconut milk
1 tablespoon cilantro, minced
2 half inch slabs of tofu, cut into small crouton size pieces
1 teaspoon olive oil
Heat a heavy bottom pot over medium heat for 2 minutes. Add oil and allow to heat for a minute. Add onion and ginger and saute for 3 minutes until onion turns translucent. Add carrots, yam and stock or water and bring to a boil. Reduce to simmer and cook until vegetables are tender, 10-15 minutes. Swirl in coconut milk and juice from half of one lime. Either use a stick blender to puree the soup or allow it to cool for 10 minutes and then puree it in batches in a blender. Return to the pan if necessary and reheat to desired temperature.
Meanwhile, heat skillet over medium high heat. Coat with olive oil and fry tofu pieces on two sides (top, bottom) to crisp them. When soup is at desired temperature, pour into wide soup bowl, sprinkle tofu on top, and garnish with minced cilantro and lime wedges.