|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Carrot-Tofu Soup with Dill|
Here's a very tasty recipe for carrot-tofu soup with dill (if you don't like tofu (yet) and are still trying to find ways to eat more, this is a good one, you won't even know it's there). A bowl of this plus a nice salad makes a very satisfying meal. Numbers in [brackets] refer to my notes at the end of the recipe.
How to make it:
- 1-1/2 pounds of carrots, peeled & sliced 
- 4 cups water 
- 1 teaspoon salt
- 1/2 small onion 
- 10-1/2 ounces of soft silken tofu, regular or low-fat 
- 1 scant Tablespoon fresh dill or 1 teaspoon dried dill weed 
- 1 teaspoon red miso or to taste
- In a medium saucepan, combine carrots, onion, salt, and water.
- Cook over medium heat until carrots are tender, about 15 minutes.
- 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 well and serve immediately.
- Makes 4 to 6 servings.
- Nutritional information per serving: 129 calories, 16 grams protein, 2 grams fat, 21 grams carbohydrates, 0 cholesterol, 730 mg sodium, 5 grams fiber; vegan.
-  I forgot to peel the carrots, and it was fine - probably more nutritious, too.
-  Vegetable broth instead of water would probably give more depth of flavor.
-  Used a whole onion instead of half.
-  The package of tofu was 12 oz. I didn't bother to take away the extra ounce-and-a-half, and it was fine.  1 tablespoon fresh dill wasn't enough for my taste, I added another 1/2 Tbs or so.
-  I don't know what kind of industrial-sized food processor they mean; my Braun Multipractic,(a fairly basic, average processor, I think) wasn't nearly large enough. I wound up pureeing it in batches.