Creamy Carrot Soup and Tofu Croutons

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

Carrot soup1

Chop up 1 onion and sautรฉ 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

Carrot soup3

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! ๐Ÿ˜€

Carrot soup2

38 thoughts on “Creamy Carrot Soup and Tofu Croutons

  1. 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!

  2. 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.

  3. 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. ๐Ÿ™‚

  4. 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 ๐Ÿ™‚ !

  5. 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! ๐Ÿ˜€

      • 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! ๐Ÿ˜€

  6. 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!

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