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Carrot soup

Ingredients

2 tsp curry powder
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.
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