Carrot-Ginger Soup with Tofu

4.7(15)

by Food Network Kitchen·published 2016-11-16

Appetizer

Servings

4 servings

Total time

—

Calories / serving

510 kcal

Ingredients (11)

serves

Instructions (3 steps)

01Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the carrots, onion and ginger and cook until the vegetables are just soft, about 5 minutes. Season with salt and pepper. Add the star anise, carrot juice and 3 cups water, then cover and boil until the vegetables are tender, about 20 minutes.
02Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it in the cornstarch mixture. Heat the remaining 6 tablespoons oil in a large skillet over high heat. Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes. Drain on paper towels and season with salt.

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Not rich — missing servings, total time, or calories.