Yield: 4 servings

Prep Time: 20 minutes

Level: Easy

Ingredients:

2 tablespoons oil
10 ounces tofu, cut into cubes
2 onions, chopped
4 cloves garlic, crushed
1 tablespoon fresh grated ginger
7 carrots, sliced
1 tomato, chopped
1/2 jalapeno pepper
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
3 tablespoons red lentils or 1 potato, diced
2 cups water, more if needed
1 cup Tnuva Alternative Coconut Almond Drink

Instructions:

1. Heat the oil in a saucepan and saute the tofu cubes for 1-2 minutes. Remove the tofu and set aside.
2. In the same saucepan, saute the onion for 4-5 minutes. Add the garlic, ginger and carrots and saute for 3-4 minutes, stirring occasionally. Add the tomato, the jalapeno pepper and the spices and saute for another 2 minutes.
3. Add the lentils or potato. Add enough water to cover the contents of the pot. Cover and bring to a boil. Reduce heat and cook for 30 minutes, or until the lentils or potato are soft.
4. Blend using an immersion blender. Add the coconut almond drink and mix. Add more water or coconut almond drink until the soup has reached the desired thickness. Bring to a boil and correct seasoning.