Recipe: Creamy Carrot and White Bean Soup with Roasted Garlic (food processor)

CREAMY CARROT AND WHITE BEAN SOUP WITH ROASTED GARLIC

1 cup dried navy beans, rinsed
10 whole cloves garlic, peeled; plus 2 medium cloves garlic, peeled and minced
3 teaspoons olive oil, divided
1 medium-sized sweet onion, peeled and finely chopped
7 cups water
1 tablespoon plus 1 teaspoon minced fresh rosemary
1 tablespoon fresh thyme leaves
3 large carrots, peeled and finely chopped
10 ounces low-fat silken tofu, drained well
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper to taste
1/4 teaspoon cayenne pepper
3 tablespoons lemon juice
1/4 cup finely chopped parsley

Place the dried beans in a bowl. Cover with lots of cold water, cover and let soak overnight. Drain well.

In a small baking pan, combine the 10 whole cloves garlic with 1 teaspoon olive oil.

Bake in a preheated 375 degree F oven about 15 minutes, until soft and golden. When cool, chop finely. Set aside.

In a large pot, heat 2 teaspoons olive oil over medium heat. Add the onion and saute 5 minutes. Add the 2 cloves minced fresh garlic and saute 1 minute.

Add the beans, water, rosemary and thyme. Cover and simmer 35 minutes.

Add the carrots and continue cooking, covered, 20 minutes. Remove from the heat and cool slightly.

Place the tofu and roasted garlic in a food processor. Ladle in about half of the soup and process until very smooth and creamy. (The mixture may have a slightly grainy look due to the tofu.) Then stir back into the pan. Add the salt, pepper, cayenne, lemon juice and parsley. Place on medium-low heat and heat through for 5 minutes before serving.

Servings: 6
Adapted from source: The Hot Flash Cookbook by Cathy Luchetti