Ingredients

The following ingredients have 5 Servings
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 inch ginger root, peeled and finely diced
  • 2 cloves garlic, minced
  • 1 tbsp scallions, minced (optional)
  • 6 carrots, peeled and sliced
  • 1 medium yellow potato, peeled and chopped
  • 4 cups vegetable stock
  • 2 cups water
  • 1/4 cup orange juice
  • 8 ozs silken tofu (1/2 a typical container)
  • 1 tsp curry powder
  • generous pinch of cayenne
  • 1/2 tsp cumin
  • 1 tbsp cilantro
  • 1/4 cup toasted pumpkin seeds (optional topping)
  • salt and pepper to taste

Instruction

  • Heat the oil in a large soup pan. Add the onions and sauté until it softens, about 5 minutes.
  • Add the garlic, ginger and scallions (if using), cook for another minute.
  • Add the carrots and potato, stir to coat with the onions. Heat for a couple of minutes. Add a dash of salt.
  • Pour in the stock and water. Bring to a boil, then lower heat to medium in order to have the soup at a good simmer.
  • uncovered for 30 minutes until the carrots and potato are soft.
  • when the veggies are soft, toward the end of the 30 minutes of simmering.
  • When the veggies are soft and you’ve added the tofu, turn the heat off. Puree the soup with a handheld blender (highly recommended!) or by pouring it into a food processor.
  • Return the pureed soup to medium heat. Stir in the orange juice, cilantro and spices (cayenne, curry powder, cumin). Stir to combine well.
  • the pureed soup for a few more minutes to let the flavors combine.
  • Remove from heat and serve, sprinkling a few pumpkin seeds if using. Pair with a white wine, if you are so inclined. Based on our research, Gewürztraminer and Riesling are our top choices, but you might find other good options!