Cool Curried Zucchini and Carrot Soup in a White Bean and Silken Tofu Base

Name: Cool Curried Zucchini and Carrot Soup in a White Bean and Silken Tofu Base
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, quartered and thinly sliced; 2 medium carrots, peeled and grated; 2 medium zucchini, grated; One 12.3-ounce package firm silken tofu; One 16-ounce can great northern or cannellini beans, drained and rinsed; 1/4 cup minced fresh parsley; 3 to 4 cups rice milk, or as needed; 2 teaspoons good-quality curry powder; 2 tablespoons minced fresh dill; Juice of 1/2 to 1 lemon, to taste; Salt and freshly ground pepper to taste

December 9, 2011

This refreshing cold soup is one that I often serve to summer company.

Recipe information

Yield
6 servings

Ingredients

1 tablespoon olive oil

1 medium onion, quartered and thinly sliced

2 medium carrots, peeled and grated

2 medium zucchini, grated

One 12.3-ounce package firm silken tofu

One 16-ounce can great northern or cannellini beans, drained and rinsed

1/4 cup minced fresh parsley

3 to 4 cups rice milk, or as needed

2 teaspoons good-quality curry powder

2 tablespoons minced fresh dill

Juice of 1/2 to 1 lemon, to taste

Salt and freshly ground pepper to taste

Preparation

Step 1
Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until golden.
Step 2
Add the carrots and a small amount of water, just enough to keep the bottom of the skillet moist. Cover and cook over medium heat for 3 minutes. Add the zucchini and continue to cook, covered, until the carrots and zucchini are tender but not overdone, about 3 minutes longer. Uncover and set aside until needed.
Step 3
Combine the tofu, half of the beans, the parsley, and 1 cup of the rice milk in a food processor. Process until smoothly pureed.
Step 4
Transfer the puree to a serving container. Stir in the carrot and zucchini mixture, the remaining beans, and enough additional rice milk to give the soup a flowing, medium-thick consistency. Stir in the curry powder and dill, then season with lemon juice, salt, and pepper.
Step 5
Allow the soup to stand for an hour or so to allow the flavors to blend, then serve at room temperature. Or refrigerate the soup for an hour or two and serve chilled.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 233
Step 8
Total fat: 5g
Step 9
Protein: 11g
Step 10
Fiber: 5g
Step 11
Carbohydrate: 37g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 80mg

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

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Step 5

Nutrition Information

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Recipe notes