Cold Curried Carrot Soup

Cold Curried Carrot Soup

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Course: Appetizer, Main Course, Soup
Cuisine: Five Spice, Vegan, Vegetarian
Servings: 55 cups


  • 8 pounds carrots (peeled and chopped)
  • 4 cups scallions (fine dice)
  • 1 cup soybean oil
  • 6 Tablespoons curry powder
  • 6 Tablespoons cumin
  • 8 cups water (substitute veggie broth and remove broth powder)
  • 4 Tablespoons veggie powder for stock
  • 10 10oz tofu (soft – Mori Nu brand noted)


  • Prep mise en place.
  • Heat oil in stockpot, medium heat.
  • Add veggies and sweat, covered, 12-25 minutes until carrots are soft.
  • Add spices and veg powder+water / broth.
  • Bring to boil, taste for seasonings. Off heat.
  • Process in batches, adding 7 of the 10oz tofu cubes.
  • Serve cold. Garnish with whipped tofu with remaining tofu thinned to consistency of whipped cream and cilantro.


  • This also works for zucchini instead of carrots!
  • You can use chicken broth instead of veggie broth!
  • You can substitute 12 cups of buttermilk for the processed tofu.

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