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.
Source: Indiana Soybean Board
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Last Update: 03/27/2000