Carrot soup
Ingredients
2 tsp curry powder
6 carrots, sliced
1 medium onion, chopped
400 ml vegetable stock
100 ml soy milk
Servings: 4
6 carrots, sliced
1 medium onion, chopped
400 ml vegetable stock
100 ml soy milk
Servings: 4
Recipe directions
Add curry, onion and carrots to the vegetable stock. Cook over medium heat until carrots are tender. Pour into a blender and puree until smooth. Stir in the soymilk. Add salt and pepper to taste.Heat the carrot soup until hot.