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1
Heat 1 tablespoon of the oil in a large soup pot.
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2
Add the onion and saute over medium-low heat until golden.
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3
Add the carrots, half of the diced turnips (set aside the rest), bay leaves, and seasoning.
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4
Add just enough water to barely cover the vegetables.
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5
Bring to a rapid simmer, then lower the heat.
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6
Cover and simmer gently for 25 to 30 minutes, or until the vegetables are tender.
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7
Remove from the heat.
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8
Discard the bay leaves.
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9
With a slotted spoon, transfer the vegetables to a food processor or blender.
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10
Process until smoothly pureed, then transfer back to the soup pot.
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11
Combine the tofu and tomatoes in the food processor or blender.
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12
Process until smoothly pureed and transfer to the soup pot.
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13
Stir until both purees are well integrated, and return to medium heat.
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14
Stir in the ginger and cinnamon.
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15
Heat the remaining tablespoon of oil in a small skillet.
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16
Add the reserved turnip dice and saute over medium heat until tender-crisp and golden, stirring frequently.
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17
Add the scallions and saute another minute or so, until just wilted.
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18
Remove from the heat and stir the mixture into the soup.
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19
Stir in the peas, parsley, and orange juice.
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20
Season with salt and pepper.
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21
The soup should have a smooth, medium-thick consistency.
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22
Add a bit more juice or water if necessary.
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23
Simmer very gently over low heat for 5 to 10 minutes longer.
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24
If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
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25
Per serving:
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26
Calories: 144
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27
Total fat: 6g
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28
Protein: 5g
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29
Fiber: 4g
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30
Carbohydrate: 19g
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31
Cholesterol: 0mg
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32
Sodium: 80mg
