Spicy Pumpkin-Carrot Soup

½ Tbs. canola or vegetable oil

6-8 carrots, chopped

1 onion, chopped

3 cloves garlic, chopped

1 tsp. salt

¼  tsp. pepper

2 cups vegetable stock

1 cup canned pumpkin

2 tsp. curry powder (more or less to taste)

½ tsp. ground cayenne (more or less to taste)

½  tsp. ground cinnamon

1 cup soy milk

 

1) Heat the oil over medium heat in a large soup pot with a lid; add the carrots and onion and cook for about 5 minutes; add the garlic, salt, pepper, vegetable stock, pumpkin and spices. Bring the mixture to a boil, reduce heat to a simmer and cook, covered, for 20-25 minutes, until the carrots are very tender.

 

2) Transfer the mixture to a blender or food processor and puree. Add the soy milk and blend until the milk is well incorporated. If the soup is too thick for your liking you can add more soy milk.

3) Serve hot with thick crusty bread or crackers.