This refreshing cold soup is one that I often serve to summer company.

　　

Ingredients

6 servings

　　1 tablespoon olive oil

　　1 medium onion, quartered and thinly sliced

　　2 medium carrots, peeled and grated

　　2 medium zucchini, grated

　　One 12.3-ounce package firm silken tofu

　　One 16-ounce can great northern or cannellini beans, drained and rinsed

　　1/4 cup minced fresh parsley

　　3 to 4 cups rice milk, or as needed

　　2 teaspoons good-quality curry powder

　　2 tablespoons minced fresh dill

　　Juice of 1/2 to 1 lemon, to taste

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until golden.

　　

Step 2

Add the carrots and a small amount of water, just enough to keep the bottom of the skillet moist. Cover and cook over medium heat for 3 minutes. Add the zucchini and continue to cook, covered, until the carrots and zucchini are tender but not overdone, about 3 minutes longer. Uncover and set aside until needed.

　　

Step 3

Combine the tofu, half of the beans, the parsley, and 1 cup of the rice milk in a food processor. Process until smoothly pureed.

　　

Step 4

Transfer the puree to a serving container. Stir in the carrot and zucchini mixture, the remaining beans, and enough additional rice milk to give the soup a flowing, medium-thick consistency. Stir in the curry powder and dill, then season with lemon juice, salt, and pepper.

　　

Step 5

Allow the soup to stand for an hour or so to allow the flavors to blend, then serve at room temperature. Or refrigerate the soup for an hour or two and serve chilled.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 233

　　

Step 8

Total fat: 5g

　　

Step 9

Protein: 11g

　　

Step 10

Fiber: 5g

　　

Step 11

Carbohydrate: 37g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 80mg

　　Vegan Soups and Hearty Stews for All Seasons