Carrot and Tofu Soup with Dill


750 g peeled and chopped carrots

1 l water

1 tsp salt

½ onion

320 g soft tofu

1 tbs fresh dill or 1 tsp dried dill

½ tsp ground white pepper




In a medium-size pot mix carrots, onion and salt. Cook over medium heat for around 15 minutes, until the carrots soften. Place carrots and onion in a blender and mix until smooth. Add tofu, dill, white pepper, a bit of water and mix. Pour the puree back into the cooking liquid, stir well and serve warm.

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