Cool Curried Zucchini and Carrot Soup in a White Bean and Silken Tofu Base

Preparation

1. Step 1

   Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until golden.

   Step 2

   Add the carrots and a small amount of water, just enough to keep the bottom of the skillet moist. Cover and cook over medium heat for 3 minutes. Add the zucchini and continue to cook, covered, until the carrots and zucchini are tender but not overdone, about 3 minutes longer. Uncover and set aside until needed.

   Step 3

   Combine the tofu, half of the beans, the parsley, and 1 cup of the rice milk in a food processor. Process until smoothly pureed.

   Step 4

   Transfer the puree to a serving container. Stir in the carrot and zucchini mixture, the remaining beans, and enough additional rice milk to give the soup a flowing, medium-thick consistency. Stir in the curry powder and dill, then season with lemon juice, salt, and pepper.

   Step 5

   Allow the soup to stand for an hour or so to allow the flavors to blend, then serve at room temperature. Or refrigerate the soup for an hour or two and serve chilled.

2. Nutrition Information

   Step 6

   Per serving:

   Step 7

   Calories: 233

   Step 8

   Total fat: 5g

   Step 9

   Protein: 11g

   Step 10

   Fiber: 5g

   Step 11

   Carbohydrate: 37g

   Step 12

   Cholesterol: 0mg

   Step 13

   Sodium: 80mg