Curried Carrot Soup

Serves 8

Ingredients

12 carrots, sliced

2  cans  "unchicken" broth (you can use the 'real' stuff if you're not vegetarian)

1  medium  onion, chopped

1  cup Tofu Moo (or other soy milk)

4-1/2  teaspoons  curry powder

1/2 teaspoon garlic

1/2 t. sea salt
 

Directions
Combine all but the soy milk in a pot and cook over medium heat until carrots are tender. Pour into a blender and purée until smooth. Stir in the soy milk and stir until hot and blended.