Even though I live in Los Angeles, I love fall.
One of the reasons is that making soup becomes appropriate. It’s ridiculously satisfying to cook a hearty bowl of something warm and delicious when it’s all cold and gray outside. And if it’s something healthy that easily fits into my daily calorie goal, that makes it extra awesome. So, I give you this surprisingly easy recipe for Thai Carrot Ginger Soup, from Weight Watchers.
|2 cup(s) reduced-sodium chicken broth|
|1 pound(s) uncooked baby carrots|
|1/2 cup(s) uncooked onion(s), chopped|
|1 clove(s) (medium) garlic clove(s), peeled|
|2 tsp ginger root, freshly grated|
|1 1/2 tsp thai curry paste, red-variety, or curry powder|
|1/2 tsp table salt|
|6 oz low-fat tofu, silken-variety|
|2 Tbsp mint leaves, fresh, cut into slivers|
- 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. Stir in curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
- Add tofu to saucepan and puree in pot using an immersion blender (or puree in batches in a blender careful not to splatter the hot liquid) until smooth. Stir in mint and serve. Yields about 1 cup per serving.
I always double the garlic in any recipe, and I also add quite a bit more curry powder than the recipe calls for (I’m a fan of big flavors). You can make it vegetarian by substituting vegetable broth or water for the chicken broth. Weight Watchers only provides their Points value (2), but by entering all the ingredients into MyFitnessPal, I come up with 135 calories, 15g carbs, 3g fat and 6g protein per serving (which I measure as 1/4 of the recipe, as it usually yields more than 4 cups total). Enjoy!