Directions: In a large stock pot, heat the olive oil. Add the onions and chopped leek. Saute briefly. Add the chopped carrots and allow to cook for 5 minutes. Pour in the stock and bring the mixture to a boil. Allow soup to simmer until carrots are tender. Place soup in a blender and add the tofu and cream cheese. Blend until smooth. Stir in the curry powder and salt. Place in serving dish and garnish with chives. Serve hot or cold.
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|Serving Size: 1 Serving (2602g)|
|Recipe Makes: 1|
|Calories from Fat: 318 (28%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 71mg||22 %|
|Sodium 3731.6mg||129 %|
|Potassium 3732.3mg||98 %|
|Total Carbohydrate 130.7g||38 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 118.1g|
|Protein 77g||110 %|
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Calories per serving: 1149
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