Carrot Ginger Soup with Tofu
Ingredients
- 1/2 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 1/2 teaspoon five-spice powder
- 2 cups carrot juice
- 1 pound extra-firm tofu
- 1/2 cup cornstarch
- 2 teaspoons curry powder
- Torn fresh cilantro, for garnish (optional)
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