Carrot and ginger cream soup with tamari tempeh

Ingredients

For 1 serving

• Carrots300 g
• Potatoes50 g
• Tempeh130 g
• Tamari1 tablespoon
• Extra virgin olive oil2 teaspoons
• Ginger8 g
• Turmeric0.5 teaspoon
• Chives5 g
• Saltto taste
• Black pepperto taste

Contains: soy

Method

1. Peel the carrots and the potato and cut them into roughly 1 cm rounds and cubes; peel the ginger and slice it thinly.
2. Put them in a pot with the ginger, turmeric, a pinch of salt and cold water just to cover; bring to the boil and cook over medium heat with the lid ajar for 18–20 minutes, until the carrots are very tender.
3. Meanwhile cut the tempeh into roughly 1.5 cm cubes and blanch them for 5 minutes in a small pan of boiling water: this removes the bitter edge and helps it absorb the seasoning. Drain and pat dry.
4. Heat half the oil in a pan over medium-high heat and fry the tempeh for 6–7 minutes, turning, until golden; add the tamari and let it bubble for a minute, until it glazes the tempeh.
5. Blend the vegetables with a stick blender, adding cooking water until the soup is smooth and thick; season with salt and black pepper.
6. Serve the soup with the glazed tempeh, the chives snipped with scissors and a drizzle of the remaining oil.