Carrot soup with red curry and crispy tofu garnish

By Life on my plate
In collaboration with Unisoya


What you need

Ingredients (4 servings)


For the tofu:

1 package of 454 g RegularUnisoya tofu

1 teaspoon cornstarch

1 tablespoon vegetable oil

1 teaspoon miso

2 teaspoons tamari sauce

3 tablespoons maple syrup

A few dashes of fresh zested ginger

½ teaspoon garlic powder

¼ teaspoon sriracha

Mill pepper


For the soup:

About 5 cups sliced ​​carrots (no need to peel if they are organic)

1 large onion, chopped

1 tablespoon butter

3 cloves of garlic, cut into quarters

1 piece of finely chopped ginger, to taste

1 tablespoon red curry paste, or more to taste and depending on the strength of the paste

2 cups homemade or store-bought vegetable stock

1 can of coconut milk

½ cup cream 15%

2 tablespoons honey

Sliced ​​green onions


Mill pepper


The instructions

In a pot, soften the onion with the carrots and butter for 4-5 minutes over medium-low heat. Add the garlic, ginger and curry and mix well. Add the broth and simmer over low heat for about 10-12 minutes. Close the fire. Grind and add coconut milk and cream.

Add the honey, salt and pepper.


For the tofu:

Cut the block of tofu into medium-sized cubes. Mix them in a bowl with the cornstarch.

Heat the oil in a non-stick pan and add the tofu cubes. Cook over medium heat for 10 to 12 minutes, turning the pieces, or until the tofu is nicely toasted. To book.

In a container, mix the rest of the ingredients.

Add the liquid mixture to the tofu. Coat well and mix over low heat for 1 minute. Set aside


When serving :

Pour the velouté into bowls, garnish with tofu, green onions and pour a dash of cream to decorate.

Salt and pepper.


Enjoy your food !