Yes, I was stumped by the combination of Orange and Carrot. When I was looking for types of soups which my kids also can enjoy, I found this combination irresistible. The addition of curried Tofu was definitely the winner in this case. There were so many flavors in this soup that it was hard to resist yet another scoop :)
The original idea was to stealthily let the little one consume curried Tofu as she had previously shown some interest in carrot soup. But it turned out to be the other way round in her case! She liked the curried tofu (which was very mildly 'curried' for her benefit!) and had to force in the carrot soup along!
Note for future - Reduce ginger when adding red chilli powder. I had to add a few spoons of yogurt for the kids to make it mild for them.
So here is the soup for Day 3 of BM 10. While here check what my fellow marathoners are up to in this edition of Blogging Marathon.
Ingredients -
For the Soup -
Carrots Sliced 2 cups
Oranges 2 (Zest and juice)
Onion sliced 1/2 cup
Vegetable Stock or water (I used water) 2 cups
Ginger minced 1 tsp
Red Chilli Powder as needed
Salt as needed
Pepper as needed
Oil 1 tsp
For Curried Tofu -
Tofu cubed about 1 1/2 cups (or as needed)
Curry Powder 1 Tbsp
Cornstarch 1 Tbsp
Salt as needed
Method Of Preparation -
Sprinkle the cubed tofu in a mix of cornstarch, curry powder and salt and saute until golden brown.
Set aside the golden brown tofu.
Now that the curried tofu is ready, time for the soup!
In a heated pan, add oil and saute onions until they are golden brown.
Add the orange zest, ginger, carrots, vegetable stock (or water) and cover with a lid.
After the carrots are tender, remove form fire and blend the contents to smooth paste.
Add salt, pepper and red chilli powder and heat the pureed soup until the flavors get a chance to blend well.
Remove from fire and mix in the orange juice.
Serve the soup and curried tofu together for a filling lunch/dinner!
Sending this hearty soup to Srivalli's 'Soups and Salads Mela' and also to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.
Preparation Time 45 min
Serves 4-5
The original idea was to stealthily let the little one consume curried Tofu as she had previously shown some interest in carrot soup. But it turned out to be the other way round in her case! She liked the curried tofu (which was very mildly 'curried' for her benefit!) and had to force in the carrot soup along!
Note for future - Reduce ginger when adding red chilli powder. I had to add a few spoons of yogurt for the kids to make it mild for them.
So here is the soup for Day 3 of BM 10. While here check what my fellow marathoners are up to in this edition of Blogging Marathon.
Ingredients -
For the Soup -
Carrots Sliced 2 cups
Oranges 2 (Zest and juice)
Onion sliced 1/2 cup
Vegetable Stock or water (I used water) 2 cups
Ginger minced 1 tsp
Red Chilli Powder as needed
Salt as needed
Pepper as needed
Oil 1 tsp
For Curried Tofu -
Tofu cubed about 1 1/2 cups (or as needed)
Curry Powder 1 Tbsp
Cornstarch 1 Tbsp
Salt as needed
Method Of Preparation -
Sprinkle the cubed tofu in a mix of cornstarch, curry powder and salt and saute until golden brown.
Set aside the golden brown tofu.
Now that the curried tofu is ready, time for the soup!
In a heated pan, add oil and saute onions until they are golden brown.
Add the orange zest, ginger, carrots, vegetable stock (or water) and cover with a lid.
After the carrots are tender, remove form fire and blend the contents to smooth paste.
Add salt, pepper and red chilli powder and heat the pureed soup until the flavors get a chance to blend well.
Remove from fire and mix in the orange juice.
Serve the soup and curried tofu together for a filling lunch/dinner!
Sending this hearty soup to Srivalli's 'Soups and Salads Mela' and also to Srivalli's 'Kid's Delight - Deceptively Delicious' hosted by Pavani of Cooks Hideout.
Preparation Time 45 min
Serves 4-5
Posts
