Curried Carrot Soup

Chef

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6 medium carrots, thinly sliced
2 cups vegetable stock
1 small onion, chopped
1/2 cup plain soymilk
2 teaspoons curry powder
Servings: 4
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.
 
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