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Carrot-Ginger Soup with Tofu
Ingredients
  • ½ cup vegetable oil
  • 1 1-pound bag frozen chopped carrots, thawed
  • 1 small onion, roughly chopped
  • 1 2-to-3-inch piece ginger, peeled and grated
  • Kosher salt and freshly ground pepper
  • 1 star anise pod or ½ teaspoon five-spice powder
  • 2 cups carrot juice
  • 1 pound extra-firm tofu
  • ½ cup cornstarch
  • 2 teaspoons curry powder
  • Torn fresh cilantro, for garnish (optional)
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