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  • 1 teaspoon chopped fresh thyme leaves

  • 2 tablespoons sweet white miso

  • 1½ teaspoons sugar

  • ¾ cup pureed lite silken tofu

  • ½ teaspoon curry powder

  • ½ teaspoon salt, or to taste

  • Freshly ground black pepper to taste

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  • October 28 2009, 4:23 PM
    Michael O'leary

    …impressed with the fact that reduced sodium and fat is very important to the overall recipe, and making it taste great…i feel your overall seasoning with curry powder is not enough..need some cumin,gram-marsala and tandoori …

  • October 28 2009, 5:42 PM

    Hello, Michael. Thanks so much for your thoughtful response to this recipe. I love your suggestions and would be thrilled to have you actually test the recipe and provide specific quantities for the spices you mention. If you do that, I’ll test your version and- if it’s great- it will appear in Recipe of the Week.

  • February 3 2010, 2:11 PM
    Carla Riley

    I used Kale is a curry soup that I made. I could not believe how hearty and rich Kale is once blended into a soup. I found that by using the Kale my soup was hearty and more robust!

  • February 3 2010, 2:26 PM

    You’re right about kale. I hadn’t thought of it in this context. I particularly like dinosaur kale. It’s a little less coarse than the regular kind. I have a cannellini bean soup that I will post soon in Recipe of the Week that calls for escarole, but I bet it would be great with kale too. I’ll have to try it. I hope you’ll tell me all of your secrets!! You have some wonderful ones!

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