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Vegan Carrot Soup with Crispy Tofu

Creamy carrot soup the whole family will love.

20 Min.

Preparation

1. Prepare the vegetables:
Wash, peel and slice the carrots. Finely dice the onion and optional garlic.

2. Sauté the base:
Heat olive oil in a large pot. Sauté onions until translucent. Add sugar and salt and let them lightly caramelize. Add carrots, briefly sauté, then pour in vegetable broth. Cover and simmer for 15 minutes.

3. Blend the soup:
Blend until smooth and creamy. Stir in oat or soy cream and season with pepper and cayenne. Keep warm.

4. Prepare the tofu:
Press tofu thoroughly and cut into 2 cm cubes. Toss with soy sauce and coat with cornstarch.

5. Cook until crispy:
Heat olive oil in a pan and fry tofu cubes for 5–6 minutes until golden and crispy. Optionally season with smoked paprika.

6. Serve:
Place tofu in bowls, pour hot carrot cream soup over it, garnish with chervil or parsley and serve with vegan croutons.

 

Nutrition Facts (approx. per serving)

  • Calories: 390 kcal
  • Protein: 17 g
  • Fat: 25 g
  • Carbohydrates: 26 g
  • Fiber: 6 g

Ingredients:

(4 servings)

For the soup

  • 500 g carrots
  • 100 g onion
  • 1 small garlic clove (optional)
  • 2 tbsp olive oil
  • 1/2 tsp sugar
  • 1 pinch salt
  • 750 ml vegetable broth
  • 200 ml oat or soy cream
  • Black pepper
  • 1 pinch cayenne pepper

For the tofu topping

  • 250 g firm tofu
  • 1 tsp soy sauce
  • 1 tsp cornstarch
  • 1 tbsp olive oil
  • Optional 1/2 tsp smoked paprika

For garnish

  • 1 bunch chervil or parsley
  • Vegan croutons or toasted bread

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