Gingered Carrot Soup

2 tablespoons canola oil (jeg bruker solsikke)
3/4 pound carrot, peeled and cut into 1-inch chunks (ca.4-5 gulerøtter)
3/4 pound McIntosh apples, peeled, quartered, cored, and cut into
1-inch chunks (ca. 2 epler)
2 tablespoons minced gingerroot (jeg brukte tørket ingefær)
2 teaspoons curry powder
1 quart vegetable broth (=4 cups)
salt
8 ounches extra firm or firm tofu, cut into 3/4-inch cubes and blotted
dry between paper towels
1/2 cup unsweetened coconut milk
4 teaspoons minced fresh cilantro leaves

1. Heat 1 tablespoon of the oil in a casserole over
medium heat until shimmering. Add the carots and apples and cook,
stiring occasionally, until apples start to soften, about 3 min. Add
the ginger and curry powder and stir-cook until fragrant, about 1 min.
2. Add the broth and salt to taste and bring to a boil. Reduce the
heat to a moderate simmer, cover, and cook until the carrots and
apples are tender, about 20 min.
3. Meanwhile, heat the remaining 1 tablespoon oil in a medium nonstick
skillet over medium-high heat until shimmering. Add the tofu cubes and
cook, turning occassionally, until golden brown, about 5 min. Transfer
the tofu to a plate with lined paper tpwels and set aside.
4. Stir the coconut milk into the soup and heat briefly. Puree the
soup in batches in a blender until smooth. Adjust the seasonongs,
adding salt to taste.
5. Ladle the soup into bowls and float half a dozen or so cubes of
tofu in each bowl. Garnish with cilantro and serve.