Recipe: Winter Carrot Soup

Winter Carrot Soup
rec.food.recipes/Andy Mich/2003
Yield: 5 servings

1 tbsp safflower oil
4 carrots, grated
1/2 cup chopped onion, (1 medium onion)
4 cup vegetable stock
6 oz (2/3 cup) canned or fresh tomato paste
1 tbsp soy sauce
1/2 tsp thyme
1/4 tsp ground cumin
1/4 tsp black pepper
GARNISH:
Scallion Curls or Herbed Garlic Croutons (optional)

In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes.

Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to medium and simmer for about 5 minutes. Top with garnish if desired.

Variations:
add 1/2 cup raisins-cook soup until they are plump and tender.