Preparation

1. IN A SAUCEPOT, HEAT 1 TBSP. OIL OVER MEDIUM HEAT.
2. ADD GARLIC AND GINGER. LET SAUTÉ FOR TWO MINUTES.
3. ADD ONION, BAY LEAF AND GARAM MASALA. LET ONION SWEAT UNTIL TRANSLUCENT.
4. ADD CARROTS AND STOCK. BRING TO SIMMER AND LET COOK UNTIL CARROTS ARE TENDER. SEASON WITH SALT AND PEPPER.
5. REMOVE BAY LEAF.
6. IN SMALL BATCHES IN A BLENDER OR USING AN IMMERSION BLENDER, BLEND THE SOUP UNTIL VERY SMOOTH IN TEXTURE. RETURN SOUP TO A CLEAN POT AND KEEP WARM.
7. IN A SAUTÉ PAN, HEAT THE REMAINING TABLESPOON OF OIL. SEAR TOFU CUBES ON ALL SIDES UNTIL CRISP AND BROWN.
8. POUR SOUP INTO BOWLS AND TOP WITH SEARED TOFU. GARNISH WITH CILANTRO LEAVES.
9. SERVE IMMEDIATELY.

YIELD: 4 SERVINGS