Preparation

Step 1 out of 6

Soup: In a medium pot, heat coconut oil over medium-high heat. Add garlic, ginger, carrot, and curry paste or powder. Cook, stirring often for two minutes.

Step 2 out of 6

Add vegetable broth and Creamer potatoes. Turn heat down to medium, cover, and simmer for 20 minutes (or until potatoes are fork tender).

Step 3 out of 6

Add coconut milk and blend on high until smooth and creamy. Taste and adjust salt.

Step 4 out of 6

Serve topped with tofu and veggies.

Step 5 out of 6

Tofu: Combine tofu, corn starch, onion powder, salt and garlic powder. Stir to coat tofu. Mix until the tofu has picked up all of the corn starch mixture.

Step 6 out of 6

Heat coconut oil over medium-high heat. Add tofu and cook, stirring/turning often until golden-brown and crisp.