1 cup sliced carrots (about 3 carrots)
1 cup vegetable broth
1/2 small onion, chopped
1 teaspoon curry powder
1/4 cup plain soymilk
In a medium saucepan, combine ingredients and cook until carrots are tender, about 15 minutes. Transfer to blender and purée until smooth. Stir in soymilk. Makes 2 servings, about 60 calories each.