- 6 medium carrots, thinly sliced
- 2 cups vegetable stock
- 1 small onion, chopped
- 1/2 cup plain soy milk
- 2 teaspoons curry powder
Combine all ingredients except the soymilk and cook over medium heat until carrots are tender. Pour into a blender and puree until smooth. Stir in the soymilk. Cook over low heat until hot. Serves 4.
Per serving: 64 calories, 2 grams protein, 1 gram fat; 13 grams carbohydrate, 11% fat.