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Carrot Curry Soup
2 tb Olive oil
1 Diced yellow onion
1 Chopped leek
4 Chopped carrots
4 c Chicken or vegetable stock
4 oz Soft tofu
4 oz Non-fat cream cheese
1 tb Curry powder
1 ts Salt
Chopped chives for garnish
In a large stock pot, heat the olive oil. Add the onions
and chopped leek. Saute briefly. Add the chopped carrots and allow to
cook for 5 minutes. Pour in the stock and bring the mixture to a
boil. Allow soup to simmer until carrots are tender. Place soup in a
blender and add the tofu and cream cheese. Blend until smooth. Stir
in the curry powder and salt. Place in serving dish and garnish with
chives. Serve hot or cold.
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