Gingery Coconut Carrot Soup with Tofu Croutons
By Carmen DongoPublished on April 24, 2024
Yield
Serves 4
Ingredients
14 ounces extra-firm tofu, cut lengthwise into 3 equal slabs, divided¾ teaspoon table salt, divided⅛ teaspoon pepper 2 tablespoons extra virgin olive oil 1 pound carrots, peeled and cut into 1⁄2-inch pieces1 tablespoon grated fresh ginger 1½ cups water 1 (14-ounce) can coconut milk ½ cup unsalted dry-roasted peanuts, chopped
Before You Begin
Although time-intensive, draining and pressing the tofu will guarantee crispy tofu, so don't skimp on this step.
Instructions
- Place tofu on paper towel–lined plate and let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with ¼ teaspoon salt and pepper. Heat oil in large saucepan over medium-high heat until shimmering. Add 2 tofu slabs and cook, flipping as needed, until lightly browned on both sides, 6 to 8 minutes. Transfer tofu to cutting board and cut into ½-inch pieces; set aside.
- Add carrots and remaining ½ teaspoon salt to oil left in saucepan and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Stir in ginger and cook until fragrant, about 1 minute. Stir in water and coconut milk, scraping up any browned bits, and bring to simmer. Cook, covered, over medium-low heat until carrots are tender, 10 to 15 minutes.
- Transfer 1 cup soup and remaining tofu slab to blender and process until smooth, about 2 minutes. Stir pureed soup and reserved browned tofu into remaining soup in saucepan and adjust consistency with extra hot water as needed. Season with salt and pepper to taste. Serve with peanuts.
Yield
Serves 4Ingredients
14 ounces extra-firm tofu, cut lengthwise into 3 equal slabs, divided
¾ teaspoon table salt, divided
⅛ teaspoon pepper
2 tablespoons extra virgin olive oil
1 pound carrots, peeled and cut into 1⁄2-inch pieces
1 tablespoon grated fresh ginger
1½ cups water
1 (14-ounce) can coconut milk
½ cup unsalted dry-roasted peanuts, chopped
Ingredients
14 ounces extra-firm tofu, cut lengthwise into 3 equal slabs, divided
¾ teaspoon table salt, divided
⅛ teaspoon pepper
2 tablespoons extra virgin olive oil
1 pound carrots, peeled and cut into 1⁄2-inch pieces
1 tablespoon grated fresh ginger
1½ cups water
1 (14-ounce) can coconut milk
½ cup unsalted dry-roasted peanuts, chopped
Ingredients
14 ounces extra-firm tofu, cut lengthwise into 3 equal slabs, divided
¾ teaspoon table salt, divided
⅛ teaspoon pepper
2 tablespoons extra virgin olive oil
1 pound carrots, peeled and cut into 1⁄2-inch pieces
1 tablespoon grated fresh ginger
1½ cups water
1 (14-ounce) can coconut milk
½ cup unsalted dry-roasted peanuts, chopped
Why This Recipe Works
We add more oomph to a weeknight soup that requires no stock by using tofu in two unusual ways, making croutons out of some tofu by crisping it in the skillet and using the rest to thicken our puree. First, carrots are cooked with aromatic ginger, water, and coconut milk until tender and blendable. Then they are processed with firm tofu, which helps create a creamy, silky, filling meal. Our croutons and dry-roasted peanuts contrast with the silkiness of the orange soup and make a crunchy garnish too.
Before You Begin
Although time-intensive, draining and pressing the tofu will guarantee crispy tofu, so don't skimp on this step.
Instructions
- Place tofu on paper towel–lined plate and let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with ¼ teaspoon salt and pepper. Heat oil in large saucepan over medium-high heat until shimmering. Add 2 tofu slabs and cook, flipping as needed, until lightly browned on both sides, 6 to 8 minutes. Transfer tofu to cutting board and cut into ½-inch pieces; set aside.
- Add carrots and remaining ½ teaspoon salt to oil left in saucepan and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Stir in ginger and cook until fragrant, about 1 minute. Stir in water and coconut milk, scraping up any browned bits, and bring to simmer. Cook, covered, over medium-low heat until carrots are tender, 10 to 15 minutes.
- Transfer 1 cup soup and remaining tofu slab to blender and process until smooth, about 2 minutes. Stir pureed soup and reserved browned tofu into remaining soup in saucepan and adjust consistency with extra hot water as needed. Season with salt and pepper to taste. Serve with peanuts.
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