Carrot-Tofu Soup with Dill

1 1/2 pounds carrots -- peeled and sliced

4 cups water

1 teaspoon salt

1/2 small onion

1 10.5 oz pkg soft silken tofu -- reg or low-fat

1 scant tbs chopped fresh dill -- (or 1tsp dried)

1 teaspoon red miso -- or to taste

1/2 teaspoon ground white pepper

Combine carrots, water, salt, and onion in a medium saucepan. Cook over medium heat until carrots are tender, about 15 min.

Scoop carrots and onion out of cooking water; place in a blender or food processor.

Add tofu, dill, miso, white pepper, and a small amount of cooking water; puree.

Return puree to cooking water, mix wiell and serve immediately.

Makes 4-6 servings.

Per serving: 129 Cal / 16g Prot / 2g Fat / 21g Carb / 0 Chol / 730mg Sod / 4g Fiber.