1. *NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site. 2. In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender. 3. Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly. 4. Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth. 5. Serve mint leaves on side. Yields about 1 cup per serving. ---------------------------------------------------------------------------
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