Vitamix Vegan Carrot Ginger Tofu Soup

Soup Recipes Easy Healthy Meals Alkaline Recipes
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Today is the second last official day of our Vitamix Recipe Center celebration, and I couldn’t end the month without introducing you to the incredible woman behind many of the Vitamix Recipes: Vitamix Head Chef and Nutrition Coordinator, Bev Shaffer.

Bev has become a dear friend of mine after we worked together on the Vitamix Videos. I fell in love with her instantly, and realized we were kindred spirits. I just LOVE LOVE LOVE her. Not only is she an extraordinary chef, she is an amazing human being, with a quick wit and hilarious sense of humour that always has me bending over with laughter. She, and the phenomenal Vitamix food stylist, Betty Karslake helped me enormously with the Vitamix shoots, making my job SO much easier, and more fun!

Bev is an accomplished chef, cooking school instructor, and cookbook author specializing in recipe development and recipe testing. In fact, she has developed more than 10,000 recipes on a wide variety of subjects.

She is the co-author of the cookbook NO RESERVATIONS REQUIRED, and the author of BROWNIES TO DIE FOR!THE MUSTARD SEED MARKET & CAFE NATURAL FOODS COOKBOOK; COOKIES TO DIE FOR! (released in a French language version as well as English] and CAKES TO DIE FOR! Her upcoming book will be CHOCOLATE DESSERTS TO DIE FOR!

Bev was also the culinary cookbook editor for the books HEALING GOURMET: EAT TO LOWER CHOLESTEROL, and HEALING GOURMET: EAT TO BOOST FERTILITY, and was featured in COOKING WITH LES DAMES D’ESCOFFIER. 

Bev keeps very busy as a freelance food writer. Her column “Gadget Freak”, appeared for over four years in Northern Ohio Live Magazine; and her popular weekly column “Ask Bev” was a favourite for over eight years in the Cleveland Plain Dealer. This is now available as part of her enewsletter, BITE THIS! She has also crafted seasonal recipes with food tips for the Mountain Valley Spring Water website. She contributes to Uncle John’s Plant Farm blog, EAT PLANTS.

Bev is also an incredible teacher. Formerly the Director of Mustard Seed Market’s Cooking Schools, Bev has also been a featured guest speaker on The History of Chocolate, and then again for The History of Sugar at the Cleveland Museum of Natural History. She has also taught classes in collaboration with the Cleveland Clinic, the Cleveland Botanical Garden, Akron General Wellness Center and Summa Health Systems. A virtual chef for an instructional/educational web site for public television, Bev created a “cooking on camera” instructional class for Cuyahoga Community College.

She has also made over 100 appearances on the four major Cleveland networks, on public television, and has been a producer and host of an award winning cooking show. She’s also no stranger to radio, presenting “cooking” segments on WAKR’s AM Morning Drive Time and the popular “Bev’s Kitchen”, that aired throughout the day on WCLV FM.

Bev’s incredible recipes have been celebrated in some pretty impressive places. Her Double Chocolate Raspberry Tart was featured in Chocolatier magazine; BROWNIES TO DIE FOR (now in its second printing) was featured in People Magazine’s “Mother’s Day Gift Guide”; and she was selected as one of the top 60 chefs by the National Turkey Federation for their 60th Anniversary Celebration.  She has also been a Chef in Residence on Vanilla Queen.Com.

Bev’s low fat recipes were filmed for Northeastern Ohio Universities College of Medicine; The American Culinary Federation has requested her presentations; she was invited to present a Winter Comfort Food Workshop with Brownies at The James Beard House in New York City; and her edible Christmas tree ornaments were hung on four “culinary” trees in the Grand Foyer at the White House!

Bev has also won numerous awards. She was chosen as the recipient of the following international culinary writing fellowships at the Writers Colony at Dairy Hollow, Eureka Springs, Arkansas: The Culinary Writing Fellowship sponsored by Weber Stephens (Weber grills) and The Culinary Writing Fellowship sponsored by the National Egg Board

Yes, it begs the question, “Is there ANYTHING this wonder woman can’t do?”

Bev is also incredibly philanthropic and involved in her local community. She has presented healthy cooking classes for two cancer recovery centers ~ The Gathering Place and Ireland Cancer Center, and has taught cooking with a French and Spanish accent to high school language classes. 

Relax with some chocolate and explore Bev’s website. I LOVE her tag line – “Food With Attitude”. Thankyou for being YOU Bev. I just utterly ADORE you…..

Check out this incredbile Vegan Carrot Ginger Tofu Soup. It is SO easy and absolutely DELICIOUS!

Photo taken by Clarissa Westmeyer of Kalman & Pabst Photo Group
This recipe is an official Vitamix Recipe.
Published here with permission from the Vitamix Corporation.


Get YOUR Vitamix now. 
Find more delicious Vitamix recipes in their recipe center.

Follow Vitamix on FacebookTwitter & You Tube.

*Please note: this recipe has been written for the Vitamix 5200 with Standard 64-ounce container.
If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Vitamix Vegan Carrot Ginger Tofu Soup

Print
  • 4 (244 g) medium carrots, peeled, halved or 2 cups chopped
  • 1/4 (18 g) small onion, peeled or 2 Tbsp chopped
  • 4 small garlic cloves, peeled
  • 2 Tbsp (30 ml) olive oil
  • 1/2 tsp salt
  • pinch of white pepper (omit if following an alkaline diet)
  • 1 Tbsp chopped fresh ginger
  • 1/3 cup (70 g) organic light silken tofu
  • 2 cups (480 ml) vegetable broth (I use Massel)
  1. Place carrots, onion and garlic into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4 or 5.
  4. Blend for 10 seconds or until chopped.
  5. Heat oil in a small pan and sauté chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed.
  6. Place remaining ingredients into the Vitamix container, add sautéed ingredients and secure lid.
  7. Select Variable 1.
  8. Turn machine on and slowly increase speed to Variable 10, then to High.
  9. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.

Photo: Clarissa Westmeyer of Kalman & Pabst Photo Group
This recipe is an official Vitamix Recipe.
Published here with permission from the Vitamix Corporation.

Get YOUR Vitamix now. 
Find more delicious Vitamix recipes in their recipe center.
Follow Vitamix on FacebookTwitter & You Tube.

*Please note: this recipe has been written for the Vitamix 5200 with Standard 64-ounce container.
If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Tip: the best way to grate fresh ginger

Nothing beats a porcelain ginger grater! Just rub the whole ginger piece unpeeled over the grater and you have it ready in literally seconds, Procelain ginger graters are as cheap and chips and so easy to clean. Just place the whole grater under running water and everything runs off. That little piece of kitchen gadget mastery would be in my top ten favourite cooking tools. I have had mine for years and travel everywhere with it. Thankyou Tony!

What can I sub for the tofu?

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1/8 cup or raw almonds, raw cashews, or raw macadamias. Enjoy :)

Thanks!

This has become one our regular meals. So yummy!

Wow what a combination I can’t wait to make this.  Bev you are a super star and Tess you are too for sharing.

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Oh, you are SO sweet. Yes, Bev is AMAZING… I wish you could meet her in person. Just HILARIOUS and SO talented. It was my pleasure to celebrate her and everything she does.

I am having a lot of trouble with my soup being too thin. Any tips or suggestions appreciated! The last step of variable 1 and then to high turns my soup way too thin!

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