Carrot soup with red curry and crispy tofu garnish

In a pot, attendrir onion with the carrots and the butter for 4–5 minutes over medium-low heat. Add garlic, the ginger and the curry and well Mix. Add the broth and let Simmer over low heat about 10–12 minutes. Turn off the heat. Blend and add the coconut milk and the cream.

Add the honey, season with salt and pepper.

For the tofu :

Cut the tofu block into medium-sized cubes. Mix 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 in tournant the pieces, or until the tofu is well grilled. Set aside.

In a bowl, mix the remaining ingredients.

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

For serving :

For the velvety in bowls, top with tofu, green onions and for a dricezle cream for Garnish.

Season with salt and pepper.