Reprinted from The Blood Type Diet Website (www.dadamo.com)

Carrot-Tofu Soup with Dill

Description:

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.

Ingredients:
  • 1-1/2 pounds of carrots, peeled & sliced [1]
  • 4 cups water [2]
  • 1 teaspoon salt
  • 1/2 small onion [3]
  • 10-1/2 ounces of soft silken tofu, regular or low-fat [4]
  • 1 scant Tablespoon fresh dill or 1 teaspoon dried dill weed [5]
  • 1 teaspoon red miso or to taste
How to make it:
  1. In a medium saucepan, combine carrots, onion, salt, and water.
  2. Cook over medium heat until carrots are tender, about 15 minutes.
  3. Scoop carrots and onion out of cooking water.
  4. Place in a blender or food processor.
  5. Add tofu, dill, miso, [white pepper], and a small amount of cooking water.
  6. Puree. [6]
  7. Return puree to cooking water, mix well and serve immediately.
  8. Makes 4 to 6 servings.

    Comments:
  9. Nutritional information per serving: 129 calories, 16 grams protein, 2 grams fat, 21 grams carbohydrates, 0 cholesterol, 730 mg sodium, 5 grams fiber; vegan.

    Notes:
  10. [1] I forgot to peel the carrots, and it was fine - probably more nutritious, too.
  11. [2] Vegetable broth instead of water would probably give more depth of flavor.
  12. [3] Used a whole onion instead of half.
  13. [4] The package of tofu was 12 oz. I didn't bother to take away the extra ounce-and-a-half, and it was fine. [5] 1 tablespoon fresh dill wasn't enough for my taste, I added another 1/2 Tbs or so.
  14. [6] 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.