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Carrot Tofu Soup with Dill

1 1/2 lb Carrots; peeled and sliced
4 c Water
1 ts Salt
1/2 sm Onion
1 10.5 oz pkg soft silken tofu; reg or low-fat
1 Scant tbs chopped fresh dill; (or 1tsp dried)
1 ts Red miso; or to taste
1/2 ts Ground white pepper


Combine carrots, water, salt, and onion in a medium saucepan. Cook over medium heat until carrots are tender, about 15 min.

Scoop carrots and onion out of cooking water; place in a blender or food processor.

Add tofu, dill, miso, white pepper, and a small amount of cooking water; puree. Return puree to cooking water, mix wiell and serve immediately.

Makes 4-6 servings.




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