Curried Carrot SoupMakes 4 servingsINGREDIENTS 6 medium-sized Carrots, thinly sliced 2 cups Vegetable Stock 1 small Onion, chopped 2 tsp. Curry Powder 1/2 cup Natural Directions Original Organic Soymilk DIRECTIONS Combine all ingredients except the soymilk, and cook over medium heat until the carrots are tender. Pour into a blender and puree until smooth. Stir in the soymilk. Cook over low heat until hot. |