Recipe Servings: 3 portionsRecipe Preparation Time: 10 minutesRecipe Cook Time: 5 minutes
4 medium organic carrots, peeled and roughly chopped (about 10 oz)¼ small onion, peeled and roughly diced (about 1.5 oz)1-2 garlic cloves, roughly chopped1 tablespoon Lucini® Premium Select Extra Virgin Olive Oil®1 3/4 cups low sodium organic vegetable broth1 teaspoon fresh ginger juice1/3 cup light silken tofu (about 2.5 oz)Pinch of white pepper½ teaspoon sea salt1 teaspoon white miso5 teaspoons juice of lemon
Place carrots, onions and garlic into a food processor and chop to roughly ½ inch pieces.Heat vessel over low-medium flame on stovetop. Add oil and allow to evenly coat bottom of vessel. Transfer carrots, onions and garlic to vessel. Over a low flame, stir and cover for 3-5 minutes, allowing ingredients to sweat and until onions become translucent and carrots are slightly tender.Add broth, stir and bring to a boil. Covering again and reducing heat, simmer another 5 minutes.Transfer vegetables to a blender. Add remaining ingredients and blend until mixture takes on a creamy, smooth consistency. Serve in your favorite soup bowl and enjoy!- Courtesy of Chef Pooja MottlLower in animal fat and cholesterol, but still packed full of nutrients!