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Tofu-Carrot Soup

Ingredients

• 3 cups sliced button mushrooms
• 1 cup sliced celery
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 3 14.5-ounce cans vegetable broth or chicken broth
• 4 cups sliced carrot
• 1 12-ounce package firm, silken-style tofu (bean curd)
• 1 5-ounce can evaporated milk
• 1 teaspoon snipped thyme
• Salt
• Ground black pepper
• 1/2 cup sour cream
• 2 to 3 teaspoons water
• Thyme (optional)
• Cayenne pepper (optional)

Directions

1. In a Dutch oven cook mushrooms, celery, onion, and garlic in hot oil over medium heat 5 minutes.
2. Add broth and carrot and simmer, covered, 20 minutes.
3. Cut up tofu.
4. Place tofu and half of the broth mixture in a large food processor or blender.
5. Cover and process or blend until smooth.
6. Repeat with the remaining broth mixture and evaporated milk.
7. Return all of the pureed mixture to Dutch oven.
8. Heat through.
9. Stir in 1 teaspoon thyme.
10. Season to taste with salt and black pepper.
11. In a bowl water down the sour cream until it can be drizzled.
12. Top each serving of soup with sour cream mixture and thyme and cayenne pepper.

Attribution