SOY CARROT BISQUE
Serves 4
2 Tablespoons corn oil
1 medium onion, chopped
1 Tablespoon fresh ginger, minced
1/2 to 1 teaspoon curry powder
1/2 to 1 teaspoon salt
1/8 teaspoon ground white or black pepper
4 1/2 cups vegetable broth
2 pounds carrots, peeled and cut into 1-inch chunks
1 to 2 Tablespoons orange or lemon juice
1/4 to 1/2 cup Vermont Soy Original soymilk
2 Tablespoons coarsely chopped fresh parsley, for garnish (optional)
Heat oil in a large (4 to 5-quart) saucepan over medium heat. Add onion, curry powder, salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes, but not browned.
Add broth and carrot. Bring to a boil. Reduce heat and cover. Simmer until carrots are tender, about 20 minutes.
In a blender or food processor, purée soup in batches until smooth; transfer to a clean saucepan. Add soymilk. Reheat briefly. Stir in orange or lemon juice. Serve garnished with parsley, if desired.
