CURRIED CARROT SOUP

CURRY CARROT SOUP

6 medium carrots, thinly sliced
2 cups vegetable stock
1 small onion, chopped
1/2 cup plain soymilk
2 teaspoons curry powder

Combine all ingredients except the soymilk and cook over medium heat until carrots are tender. Pour into a blender and purée until smooth. Stir in the soymilk. Cook over low heat until hot.