If you’ve been yearning for spring foods and fresh flavours, but the weather’s still wintery (like here!), how about a light but warm and spicy soup? Sprinkle a little nutmeg on top, and then add some crispy tofu croutons to make this recipe even tastier!
Creamy Carrot Soup
Chop up 1 onion and sauté in a little olive oil. Add 3 cloves of crushed garlic, 3 carrots and 1 parsnip, also chopped. Season with salt and black pepper, 1/2 tsp ground coriander and 1/2 tsp ground ginger. Turn the heat down and put a lid on your pan. Leave to sweat for 10 minutes. Now add 250ml (1 cup) water, 75ml (1/3 cup) sweet sherry and 160ml (2/3 cup) coconut milk. Simmer gently for about 20 minutes, or until the vegetables are soft. Puree with a hand blender and serve sprinkled with a little freshly ground nutmeg and some tofu croutons.
Tofu Croutons
Chop up half a block of firm tofu (about 100g/4oz) into very small squares – the size is entirely up to you and makes no difference at all. In a small dish mix 2 tsps cornflour with plenty of salt and black pepper, 1 tsp garlic granules, and 1-2 tsps of any herbs or spices you fancy. Coriander and ginger go well with this soup, dried Italian herbs go well with other soups… whatever! Coat the tofu with the cornflour/spice mixture. Heat a little olive oil in a pan and fry the croutons until they are nice and brown and start crisping up.
Serve warm with the soup. Great for snacking too! 😀
We have been having sunny days and crisp nights. Spring is certainly on the way! The Creamy Carrot Soup is an irresistible sunny yellow and a marvelous ode to early spring!
Thanks Deb! I agree – the colour is cheerful and suits the season. 😀
Your soup looks lovely and warming – and with coriander, ginger and coconut milk, I bet it tastes great. I haven’t used tofu for ages, I think I’ve just assumed the children wouldn’t like it – but I might well try the soup and croutons next week.
If you use plenty of spices for the croutons and fry them until really crispy, they probably won’t even notice it’s tofu! 😀
Sounds yummy. I think “nutmeg” is one of your favorite spices…
I think you’re right, I just didn’t realize till recently how often I use it!
This sounds delicious, especially with the sherry and coconut milk.
The sherry brings out the sweetness of the carrots, and the coconut milk goes well with the spices. A great combination!
This’s great. I love carrots and often like just a soup for dinner after rice and curry at lunchtime – and with the coconut milk, something I can have at its best here in Sri Lanka. 🙂
Thanks for stopping by. Hope you get the chance to try it out!
Wow! have to try this one soon and thanks for the recipe!! Sweet sherry and coconut is a combination I have never used [most Eastern dishes specify dry/medium dry] and nutmeg comes from another direction again! Love the idea of making tofu, which I use every week at least, into croutons!! So – really have to collect the ingredients and have a go; it looks lovely 🙂 !
😀 I only ever use sweet sherry in cooking – it’s great in a tomato sauce too! 😉
Wow, what a great idea! Next on my cooking list, for sure!
Great. Hope you enjoy it!
Perfection in a bowl Cathy! Yum! Sharon
Thanks Sharon. 😀
Fabulous ingredients – and the croutons are interesting as well. 🙂
The croutons are great on their own too!
Great you’ve done it again with a timely recipe suggestion. I’ve just bought my first block of tofu and was wondering what to do with it!
Glad I could be of assistance! 😉
Tofu croutons – what a great idea!
Try them – they’re addictive!
This is just a great recipe! I’ve never thought of tofu croutons, and I can’t wait to make them! 🙂 Yum!
Enjoy!
Looks delicious! I love soup especially when it is cold outside. Christina
We’ve still got soup weather here, so I’ll make the most of it!
A bright bowl of goodness!
Hi Eunice! This is such a tasty dish, and low-fat too. Hope you have a sunshiny weekend!
snow headed our way so feet up and resting next week no coffee and bed early and up early as I try to get this old body ready but when I get home in April it may be glorious out or still snowing lol Photo looked so yellow on soup can’t wait to get my old food processor out again!
😀
Cathy, I think this is the most clever recipe for carrot soup and the most unique use of tofu that I have ever seen! My pescatarian daughter is coming home soon for spring break, and I’ve been looking for new recipes to try when she’s here. I think she’ll love this one!
You always leave such sweet comments Robin – thanks! Hope your daughter enjoys this (and you too, of course)! Have a great weekend! 😀
My daughter and I did make this tonight–for some of her friends and our family, and it was a big hit all around! She loved the tofu croutons, too. You’re famous in our house now, Cathy!
Glad you all enjoyed it! Now we’re quits…. you’re famous here for your raw tomato sauce (“Robin’s sauce”), and I just can’t wait for tomato season to start! 😀
That looks absolutely gorgeous! I am practically a vegetarian these days as I’ve cut down on chicken and fish (haven’t touched red meat for years) and this looks like a wonderful recipe. I’d never have thought to add tofu to a soup! Brilliant idea : )
Thanks Anna – hope you try these tofu croutons soon – so tasty and quick to make and you can throw them on top of anything you like for some added protein and crunch!
Tofu croutons! A new twist on tofu for me- I can’t wait to try it.
I’m sure you’ll love them! 😉