Autumn Curry Tomato Soup With Tofu |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a delicious family favorite and a perfect introduction to the world of curry and tofu. Even Tofu haters admit to loving this soup. Ingredients:
1- 1lb package extra firm tofu (like white wave), diced into 1/2 inch cubes |
5 medium potatoes, peeled and diced into 1/2 dices |
1 medium to large onion finely chopped |
2 carrots, peeled and sliced |
1 - 28 oz can of diced tomatoes (like muir glen fire roasted) |
3 cloves garlic, diced |
1 heaping t curry powder |
1 teaspoon paprika |
3 t butter or to make it vegan, olive oil |
handfull green beans, chopped into 1 inch pieces |
5 white or cremini mushrooms, sliced |
braggs liquid aminos |
Directions:
1. In a large pot, over medium heat, stir in the butter or oil, add curry powder, paprika, garlic and onion. Saute for 2 minutes stirring till onion is transparent
2. Add potatoes and stir to coat, cook 1 minute
3. Add 2 cups water or more, just till potatoes are covered. Cook 5 minutes
4. Add carrots, diced tomatoes, green beans and cook till potatoes are done. About 10 miunutes or so.
5. Add water if soup seems too thick.
6. Last of all add the diced tofu and mushrooms and cook 5 minutes longer.
7. Season with Braggs, serve with crusty french bread with butter
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