This is a spin on carrot soup with a little extra nutrition snuck in!
3 T butter
3T olive oil
1 medium onion, chopped
3 cloves garlic, minced
about a 4” piece of ginger, peeled and chopped
3lbs carrots, peeled and choped
8 cups broth - chicken or veggie is fine
1 c yogurt (prefer greek)
1 package of tofu - any kind
Heat olive oil and butter in a soup pot. Add onion, garlic, and ginger and stir till tender, about 5-6 minutes. Don’t let the garlic burn.
Add carrots and broth. Bring to a boil for a few minutes then turn down and simmer for about 30 minutes till carrots are tender. Add yogurt and tofu.
Either blend with an immersion blender stuck in the pot (careful not to splatter) or cool and blend in batches in a blender.
Freezes well and keeps well in the fridge. Great served warm with a dollop of sour cream or greek yogurt and a sprinkle of ginger, nutmeg, or cinnamon.
Ann's Angel Food
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