Winter Carrot Soup for 2

[Guest guest]

 

Winter Carrot Soup

 

1 tablespoon safflower oil

carrots, grated

1 medium onion, chopped

4 cups vegetable stock

1 6 ounces can tomato paste

1 tablespoon soy sauce

1/2 teaspoon thyme

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

 

In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saut‚

until tender, about 5 minutes. Add remaining ingredients, increase heat, and

cover. When mixture reaches a boil, reduce heat to med and simmer for about 5

minutes. Top with garnish if desired.

Variations: Add 1/2 cup raisins-cook soup until they are plump & tender.

Serves 2.