Carrot-Ginger Soup

This is another I found online and had to modify. The original uses butter instead of oil, and milk or cream instead of soy milk. I added the tofu at the end for protein. Dad LOVED it, having two bowls, and said it tasted great! The rest of us enjoyed it too and I would definitely make it again just for me.

There is a lot of chopping prep but I threw it all in the food processor.

6 Tablespoons coconut oil

1 large onion, chopped

1/4 cup fresh ginger, minced

3 cloves garlic, minced

3 to 4 cups chicken or veggie stock

1/2 cup (soy) milk or cream (optional)

1 pound carrots, peeled and chopped

2 Tablespoons fresh lemon juice

1 teaspoon curry powder

Salt and black pepper to taste

Fresh parsley or chives for garnish

Heat oil in soup pot. Add onion, ginger and garlic and sauté for 15 to 20 minutes.

Add stock, milk or cream (if using) and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are very tender (about 45 minutes).

Puree soup in a blender or food processor. Add 1/2 package soft tofu at this point if desired. It helps to crumble it first.

Season with lemon juice, curry powder, salt and pepper. Sprinkle with parsley or chives. Paprika looks pretty on it, too. Serve hot or cold.