Curried Carrot Soup

Serves 8

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

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.