Carrot Ginger Tofu Soup

This was a surprise hit! I recently read about substituting cream with silky tofu as a dairy-free, healthier alternative, and it worked beautifully. The result was a satisfyingly thick, robust soup that didn't feel overly heavy with a lovely spiced carrot flavor. I've never been a huge fan of carrots but I'd be willing to eat this every day!

• 2 cups (240 g) carrots, halved
• ¼ onion, chopped
• 2 garlic cloves, peeled
• 2 Tablespoons (30 ml) olive oil
• salt and white pepper to taste
• 1 Tablespoon fresh ginger root
• ⅓ cup (70 g) light silken tofu
• 2-3 cups (480 ml) low sodium vegetable broth

1. Chop or shred the carrots with your device of choice (food processor, Vitamix blender, grater, etc)
2. Heat oil in a small pan and sauté garlic, onions, and carrots until onions are clear and carrots are tender. Add a little broth as needed to keep everything moist.
3. Place all ingredients into the Vitamix container and secure lid. Start at the lowest speed, then slowly increase to the highest. Add more broth as needed until the consistency is to preference.
4. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.