Carrot Ginger Soup

Serves 4

Ingredients:

• 2 cups carrots, chopped
• 1 liter, rice or soymilk
• 1 vegetable bouillon cube
• 1-3 tsp. fresh ginger, grated

Directions:

1. Scrub and rinse carrots well. Trim the tops off and chop into one inch pieces. Place into a steamer basket and steam until tender, (approx. 13-15 minutes).
2. Once carrots are tender, place them into a blender with half of the rice or soymilk, bouillon cube and grated ginger. Blend until smooth, (1-3 minutes, depending on your blender). Pour this creamy mixture into a soup pot and place over low heat.
3. Pour the rest of the milk into blender and blend for 5-10 seconds, just long enough to mix the thicker mixture still coating the inside of the blender into the second half liter of rice or soymilk. Now stir this into the soup pot and keep warm over low heat.

Variations: In addition to the fresh grated ginger, season with 1-2 tsp of freshly ground cumin, or use curry paste or powder. If you use rice milk, the soup will be lighter; soymilk will create a creamier texture.

Note: Do not simmer, boil or freeze soymilk, as it will separate and develop a fine graininess.