Recipe - Carrot-Tofu Soup With Dill

1 One half pound Carrots; peeled and cut or sliced up
4 cup Water
1 teaspoon Salt
One half small Onion
1 10.5 ounce pkg soft silken
tofu; reg or lowfat
1 Scant tbs chopped fresh
dill; (or 1tsp dried)
1 teaspoon Red miso; or to taste
One half teaspoon Ground white pepper

Combine carrots, water, salt, and onion in a medium saucepan. Cook over
medium heat until carrots are tender, about 15 min.

Scoop carrots and onion out of cooking water; place in a blender or food
processor.

Add tofu, dill, miso, white pepper, and a small amount of cooking water;
puree. Return puree to cooking water, mix wiell and serve immediately.

Makes 46 servings.

Per serving: 129 Cal / 16g Prot / 2g Fat / 21g Carb / 0 Chol / 730mg Sod /
4 g Fiber.
Recipe By : VegTImes (Nov 94)

Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 09:00:20 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL