Carrot and clementine soup
15min
5 pers.
25min
Silken tofu
Lunches and dinners
Completely vegetarian
Ingredients
15 ml (1 tbsp.) olive oil
15 ml (1 tbsp.) butter
1 onion, chopped
2 large garlic cloves, chopped
1.25 L (5 cups) carrots, peeled and sliced
2 small seedless clementines, whole, with peel, cut into 4 pieces
1 L (4 cups) vegetable stock
Salt and pepper (to taste)
500g (1 block) Soykei creamy tofu
Garnish of your choice : chopped flat-leaf parsley, toasted hemp and/or pumpkin seeds
Preparation
- Heat the oil and butter in a saucepan over medium heat, then fry the onion for 3 to 4 minutes. Add the garlic and cook for another minute.
- Stir in the carrots, clementines and stock. Season with salt and pepper and bring to boil. Reduce the heat and simmer, covered, for 15 minutes.
- Add the tofu and cook for another 3 minutes. Blend the soup in a blender until smooth.
- Serve with desired toppings.
