Creamy carrot soup

Don’t miss out on this zesty spring soup!  Chef Jill cooked up this creamy carrot soup with an optional added spice to kick the flavour up a notch. The silken tofu made from Ontario soybeans is the key that brings this creamy soup together.

Ingredients:

• 2 tbsp extra virgin olive oil
• 4 large carrots, small dice
• 1 large onion, small dice
• 2 medium celery ribs, small dice
• 4 garlic cloves, minced
• 2 tsp fresh grated ginger
• 4 tbsp white miso paste
• ½ tsp ground turmeric
• ½ tsp black pepper
• ¾ tsp kosher salt, or to taste
• 1 litre vegetable or chicken stock
• 454g silken tofu, drained
• 3 green onions, thinly sliced, for serving
• ¼ cup chopped cilantro, for serving
• Chilli crisp, for serving (optional)

Directions:

1. Add olive oil to a large pot over medium-high heat.
2. When the oil is hot, add the carrots, onion, and celery and cook for 5-8 minutes, until they begin to soften.
3. Add the garlic, ginger, miso, turmeric, black pepper, and salt, and cook for 1 minute before adding the stock and silken tofu.
4. Bring to a boil, reduce to a simmer and cook for 15-20 minutes until the carrots are soft.
5. Turn off the heat, carefully transfer the pot’s contents to a blender, and blend until smooth. Alternatively, you can blend using an immersion blender, right in the pot. Bring back to a simmer and cook for 5 minutes. Ladle into bowls, finish with sliced green onion, cilantro, and chilli crisp.
6. Enjoy!