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Curried Carrot Soup

6 medium carrots, thinly sliced
2 cups vegetable stock
1 small onion, chopped
1/2 cup plain soymilk
2 teaspoons curry powder

Combine all ingredients except the soymilk and cook over medium heat until carrots are tender. Pour into a blender and puree until smooth. Stir in the soymilk. Cook over low heat until hot. Serves 4.

Per serving: 64 calories, 2 grams protein, 1 gram fat; 13 grams carbohydrate, 11% fat.

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