Hot-and-sweet vegetable and tofu soup from The Tofu Cookbook by Becky Johnson

Ingredients

• 50 g/2 oz baby spinach leaves, any coarse stalks removed
• 1 carrot, cut into thin batons
• juice of 1 lime
• 30 ml/2 tbsp light soy sauce
• 40 g/½ oz/3 tbsp palm sugar or light muscovado (brown) sugar
• 225 g/8 oz silken tofu, rinsed and diced
• 5–10 ml/1–2 tsp Thai red curry paste
• 1.2 litres/2 pints/4 cups vegetable stock
• 2 kaffir lime leaves, torn