Carrot-Ginger Soup with Tofu

1/2c vegetable or canola oil, divided
1 1-lb bag of chopped, frozen carrots, thawed
1 small onion, roughly chopped
1 2-3" piece of ginger, minced or grated
salt and pepper
1/2t chinese five-spice powder
3T All Season Blend, 3 vegetable bouillon cubes, or 3c vegetable broth
2c carrot juice
1lb extra-firm tofu, drained and pressed
1/3c cornstarch
2t curry powder

Heat 2 tablespoons of oil in a large pot over medium heat.

Add the carrots, onions and ginger, and cook until the vegetables are just soft, about 5 minutes.  Season with salt and pepper.

Add chinese five-spice, carrot juice, seasoning blend or bouillon, and 3 cups water (if using vegetable broth, omit water).

Mix well, then cover and boil until vegetables are tender, about 20 minutes.

Meanwhile, cut the tofu into 1" cubes, continuing to press/blot to remove as much water as possible.

Place cornstarch and curry powder into a ziplock bag.  Shake to combine.

Add tofu to cornstarch mixture and shake gently to coat.

Heat the remaining 6 tablespoons of oil in a large skillet over medium-high heat.

Carefully add the coated tofu and fry, turning, until golden and crisp on all sides, about 5 minutes.

Drain on a paper towel and season with salt.

Using an immersion blender, puree the soup.  Ladle into bowls and top with fried tofu.

Adapted from a recipe in Food Network Magazine.