Creamy Thai Carrot Soup

2 cup(s) reduced-sodium chicken broth, or vegetable broth
1 pound(s) baby carrots
1/2 cup(s) onion(s), chopped
1 medium garlic clove(s), peeled
2 tsp ginger root, freshly grated
1 1/2 tsp thai curry paste, red-variety, or curry powder
1/2 tsp table salt
6 oz low-fat tofu, silken-variety
2 Tbsp mint leaves, fresh, cut into slivers

In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes, until carrots are tender. Stir in curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.

Add tofu to saucepan and puree in pot using an immersion blender (or puree in batches in a blender careful not to splatter the hot liquid) until smooth. Stir in mint and serve.

Yields about 1 cup per serving.