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Creamy Thai Carrot Soup (Weight Watchers) Recipe

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This recipe for Creamy Thai Carrot Soup (Weight Watchers) is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cup(s) reduced-sodium chicken broth
1 pound(s) baby carrots
1/2 cup(s) onion(s)
1 clove(s) (medium) garlic clove(s)
2 tsp ginger root
1 1/2 tsp Thai Kitchen Red curry paste
1/2 tsp table salt
6 oz low-fat tofu (use soft or silken kind)
2 Tbsp mint leaves
Directions:
Directions:
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 flavours. Remove from heat; cool slightly.

Add tofu to saucepan and puree in pot using an immersion hand blender (or in batches in a blender) until smooth. Stir in mint and serve. Yields about 1 cup per serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
2 weight watchers points per serving

 

 

 

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