Name: Creamy Curried Carrot Soup
Ingredients: 6 Carrots; thinly sliced; 2 c Vegetable stock; 1 c Chopped onions; 2 ts Curry powder; 8 oz Soft silken tofu; Salt to taste

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Veg02	4	servings

INGREDIENTS

6		Carrots; thinly sliced
2	c	Vegetable stock
1	c	Chopped onions
2	ts	Curry powder
8	oz	Soft silken tofu
		Salt to taste

INSTRUCTIONS

Simmer everything, except the tofu, over medium heat for 20 minutes,
or until the carrots are very tender. Use a hand blender, or transfer
to a blender, and process until smooth. Add the tofu and blend until
the soup is rich and creamy.
Return the soup to a saucepan and heat.
Per serving: 191 Calories; 5g Fat (23% calories from fat); 9g
Protein; 29g Carbohydrate; 1mg Cholesterol; 870mg Sodium Food
Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat
Recipe by: The Vegetarian Way, Mark & Virginia Messina
Converted by MM_Buster v2.0l.

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