Carrot and ginger soup with tofu

Ingredients:

• 450 g frozen fingerling carrots
• 450 g tofu, cut into 2.5 cm cubes, patted dry
• 1 piece of ginger, 5-7 cm in size, peeled and grated
• 1 small onion, coarsely chopped
• 2 tsp curry powder
• 1/2 cup vegetable oil
• 1 star star anise or 1/2 tsp seasoning Five Spices
• 2 tbsp. carrot juice
• 1/2 cup cornstarch
• 2 tablespoons of vegetable oil
• 6 tbsp. butter
• Coarse salt and freshly ground pepper
• Fresh cilantro for sprinkling

Preparation:

1. Heat vegetable oil in a heavy-bottomed saucepan over medium heat. Add carrots, ginger, and onion and sauté until soft, about 5 minutes. Season with salt and pepper. Add star anise, carrot juice, and 3 cups of water, then cover and simmer until soft, about 20 minutes. Remove the star anise.
2. In a shallow dish, combine cornstarch, curry powder, and salt. Roll the tofu pieces in the mixture.
   
   Heat the butter in a shallow frying pan. Add the tofu and cook, stirring, until golden brown, about 5 minutes. Drain on paper towels and season with salt.
3. Pour the soup into a blender and puree, adding boiled water if needed. Season with salt and pepper. Transfer to a tureen and top with fried tofu. Sprinkle with cilantro leaves, if desired.