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    Curried Carrot Soup

    Ingredients

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

    Directions

    Combine all ingredients except 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 unitil hot.
    Serves 4.
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