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

INSTRUCTIONS 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.

Source: Indiana Soybean Board

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