Carrot soup with red curry and crispy tofu garnish

In a pot, soften the onion with the carrots and butter over medium-low heat for 4–5 minutes. Add the garlic, ginger, and curry and mix well. Add the broth and let simmer over low heat for about 10–12 minutes. Turn off the heat. Blend, then stir in the coconut milk and cream.

Add the honey. Season with salt and pepper.

For the tofu:

Cut the tofu block into medium-sized cubes. Toss in a bowl with the cornstarch.

Heat oil in a non-stick skillet and add the tofu cubes. Cook over medium heat for 10–12 minutes, turning the pieces, or until the tofu is well browned. Set aside.

In a bowl, mix the remaining sauce ingredients together.

Add the sauce to the tofu. Coat well and stir over low heat for 1 minute. Set aside.

For serving:

Pour the velouté into bowls, top with the tofu and green onions, and drizzle with cream for garnish.

Season with salt and pepper.