Recipe for Creamy Carrot Soup


    Yield: 6 servings

    3 cup Vegetable stock
    1 lg Grapefruit, chopped in a blender of food processor
    1 lb Carrots, sliced
    1 lg Onion, sliced
    1 tsp Cumin, ground
    1/2 tsp Cinnamon
    Salt & pepper, to taste
    1 cup Soy milk mixed with
    1 tbsp Lemon juice

    In a large stock pot, combine the stock, pureed grapefruit, carrtos, onion, cumin and cinnamon. Bring to a boil, reduce heat & simmer until the carrots are tender, this should be just under 30 minutes, depending on how thinly you have sliced them.

    Cool the ingredients & then transfer, in batches, to a blender or food processor. Puree & return to a clean pot. Gently re-heat, season with salt & pepper. Just before serving, stir in the soy buttermilk.