Simply Lovely Carrot Soup

1 small onion, chopped
6-8 large carrots, chopped
2 T. olive oil
4 c. vegetable stock or water
1 t. salt
1 c. soy milk
1 t. dried dill (or 1 T. fresh dill)
1 T. Braggs or say sauce
1/2 t. pepper

In a large soup pot, saute the onions and carrots in oil on medium heat until the onion becomes translucent. Add the stock and salt and simmer over medium heat for about 15 minutes, until carrots are tender.

Remove half of the vegetables and blend in a blender or food processor with the milk, dill, Braggs, and pepper, and a small amount of cooking broth until smooth. Return mixture to the pot, mix well, and serve immediately.

Makes 4-6 servings.

From How It All Vegan!, p. 57.