One of my favorite times of year – soup and sweater weather; and my annual soup recipe newsletter.  This year enjoy Carrot-Ginger Soup with Tofu.

1 1-lb. bag frozen chopped carrots, thawed

1 small onion, chopped

1 2-to 3-inch piece ginger, peeled and grated

Kosher salt and freshly ground pepper

½ tsp five-spice powder

2 cups carrot juice

1 lb extra firm tofu

½ cup cornstarch

2 tsps curry powder

Heat 2 tbsps veg. oil in a large pot over medium heat. Add the carrots, onion and ginger and cook until the vegetables are just soft (~5 min) Season with salt & pepper. Add the 5-spice powder, carrot juice and 3 cups of water, then cover and boil until the vegetables are tender (~20 min);

Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on a shallow plate – season with salt. Pat the tofu dry and roll it in the cornstarch mixture. Heat 6 tbsps of oil in large skillet over high heat. Add the tofu and fry, turning, until golden and crisp on all sides (~5 min); Drain on paper towels and season with salt.

Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender. Thin with water if needed and season with salt and pepper. Ladle into bowls and top with the fried tofu.

Class Highlight: Join Satsanga Yoga in the morning on Thanksgiving Day for our annual Planksgiving Flow – a vinyasa flow class filled with lots of planks. Make your way to your mat before you make your way to your dinner plate.