Welcome!
For those of you unfamiliar with the Virtual Vegan Potluck, participating bloggers are linked in a blog circle and are posting pictures and recipes of all the types of foods you would expect at a potluck! For those who happened upon here from the VVP, I hope you have enjoyed all the tasty food so far and will enjoy what I have here! I'm so excited to be part of such a fun project, and can't wait to see what everyone else is bringing!
I have recently developed a love affair with carrot and ginger soup and tofu. I don't make tons of recipes consistently, but I've probably made this 4 or 5 times over the last few months. I've done it with a few variations. And I love it every time! For that reason, I thought it would be perfect to bring to the party to share :)
This time I made it I added a few cashews and it was awesome. Without the nuts the soup was already smooth, but just a few made it creamy and rich. Yum!
Recipe:
1 T olive oil
1 lb carrots, chopped
1/2 C celery, chopped
1/2 C onion, chopped
3 T cashews (optional)
1 1/2 inches ginger
2 cloves garlic
2 C veggie broth
1 C frozen peas
Salt, to taste
16 oz package of tofu
1/4 C soy sauce
Slice tofu about 1/2 to 3/4 of an inch thick. Open up two towels (one dish and one hand) on a counter and line the tofu so that you can fold half of the towel over top. Place something heavy (like a pan with canned goods) on top and wait 20 minutes. Take tofu pieces and immerse in soy sauce, so that the soy sauce has touched all sides. Heat a non-stick or cast iron pan to medium heat with a small amount of oil (If you'd like, you can start on the carrots as well). Pan-fry tofu on each side for 4 to 6 minutes until a light crust has formed on each side. Cut up tofu into bite size pieces or smaller.
Heat oil in a sauce pan. Saute carrots, celery, and onions for 5 to 10 minutes minutes. Put them in a high speed blender with the veggie broth, garlic, ginger, and cashews. Turn on and blend until smooth. Return to pan and add in frozen peas and tofu (unless you'd like to add it at the end like I did) and heat until the peas are no longer frozen (about 5 minutes). Salt to taste. Ladle into bowls and enjoy!
Check out the next tasty recipe over at Happy to Be a Table of Two!
Check out the delicious recipe before me at Elephant Belly!
Guten Appetit!
I agree, carrot and ginger are a perfect marriage!
ReplyDeleteIt's definitely one of those combos that sure is hard to mess up!
DeleteOh, this looks wonderful! Seeing so many good soups today! Thank you for participating!
ReplyDeleteThank YOU for organizing this :) I've been so excited to be a part of it!
DeleteJust making my way through the VVP & wanted to say hey :-)
ReplyDeleteHi and thanks for stopping by!
DeleteI like how you use the cashews as a thickener for the carrot soup. Looks yummy!
ReplyDeleteI've been throwing cashews in a lot of things lately! My mom got 25 pounds for $4 a pound (!!!!!) and I took 5 of those off of her hands. At nearly half the price I usually pay for raw cashews, I have been much more generous with them than usual :)
DeleteThis looks so good! I love creamy soups, but they're so hard to get just right when they're vegan. Soups have been pretty absent in my meals this fall, I need to bring them back!
ReplyDeleteSo true about the creaminess- silken tofu can only take you so far :P I highly recommend using raw cashews in some creamy soups that you make! And the great thing is a few cashews can go a long way in a recipe.
DeleteThis looks really delicious, I always find carrot soups underwhelming, but I think yours might be an exception, have bookmarked it to try! Nice to meet you at the potluck!
ReplyDeleteWe've actually been briefly acquainted on /r/veganrecipes and it is great to see you (and that delicious recipe!) here as well!
DeleteI love the addition of peas and tofu for some texture. Don't you just love it when you make a recipe and it's just so good, you could eat it every day? I love that feeling, though I don't get it too often :)
ReplyDeleteI do love when that happens! Especially when the ingredients are so cheap and healthy! And I love peas! I think they work in a whole range of recipes (possibly because I choose to put them in just about everything), but I think the added peas and tofu helps it feel like more of a filling soup.
DeleteI've just woken up but am already sitting here drooling reading this recipe. This sounds like a wonderful flavor combination. Can't wait to try it.
ReplyDeleteAnd it's so easy and healthy! Hope you enjoy it as much as we do :)
DeleteI love that you added creaminess with the cashews, it's a trick I find myself using again and again and it makes such a lovely smooth creaminess! Yum!!
ReplyDeleteCashews have become my go to creaminess maker, too! I was just talking to my husband about Thanksgiving yesterday and I decided either going to veganize a pumpkin pie recipe by subbing out sweetened condensed with sweetened cashew cream milk or find one that already uses cashew cream in it. I can't imagine how rich and creamy and tasty it will be :) Thanks for stopping by!
DeleteThat looks so creamy and good!
ReplyDeleteTotally sold on this thick creamy soup!
ReplyDeleteThis soup looks fantastic. Ginger is my "secret" ingredient that I use all the time. I like how you've made the soup a bit meatier with the tofu. Gonna give this a try for sure :)
ReplyDelete