Curried Carrot Soup

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Curried Carrot Soup

Source: US Soyfoods Directory '97

 

6 medium carrots, thinly sliced

2 cups vegetable stock

1 small onion, chopped

1/2 cup plain soymilk

2 tsp. curry powder

 

Combine all ingredients except the soymilk and cook over medium heat until

carrots are tender. Pour into blender and puree until smooth. Stir in the

soymilk. Cook over low heat until hot. Serves 4.

 

Calories: 64 per serving.

 

*I've been using Bill's Best Curry Seasoning with great results. The flavor is

very good.

 

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