Carrot Tofu Soup With Olive Oil Recipe

This earthy slightly sweet soup with a brilliant yellow color, seasoned with herbs and crunchy tofu is destined to be a hit among young and old alike!

Nutritional info

  • 0.2 gm
    Protein
  • 2.1 gm
    Total Fat
  • 5.4 gm
    Carbohydrate
  • 1.5 mg
    Vitamin C
  • 0.2 mg
    Iron
  • 104.1 mcg
    Vitamin A
  • 6.4 mg
    Calcium
  • 49.8 kcal
    Energy
1/2 Diced Cup(71.0 gm) Carrot
2.0 Diced Tbsp(22.0 gm) Tofu
1/4 Diced Cup(42.0 gm) Potato
0.13 Diced Cup(15.0 gm) Onion
1/4 Tsp(0.3 gm) Mixed Herbs
0.13 Powder Tsp(0.37 gm) Black Pepper
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(2.0 gm) Butter
1.0 Tsp(2.0 ml) Olive Oil
300.0 Ml(300.0 ml) Water
  • In a pan, add 1/2 tsp butter.

  • When the butter melts, add 1/4 tsp mixed herbs, 2 tbsp diced tofu and roast it well and keep aside.

  • Take another pan and heat 1 tsp olive oil in it.

  • Add 1/8 cup diced onion, 1/4 cup diced potato, 1/2 cup diced carrot, 1/4 tsp salt, 1/8 tsp black pepper powder and mix well.

  • Add water, cover and allow it to cook.

  • Remove the mixture from the flame and add to a blender.

  • Blend the mixture well and pour in a soup bowl.

  • Garnish with roasted tofu and serve hot.