Carrot Soup Recipe                      

4 medium carrots, thinly sliced
2 small zucchini, shredded
2 cups vegetable stock
1 small onion, chopped
1/2 cup plain soy milk or skim milk
2 teaspoons curry powder

Combine all ingredients except soymilk and zucchini and cook over medium heat until vegetables are tender. Pour into blender and puree until smooth. Stir in soymilk and zucchini and continue to heat over low heat until heated through.

Makes 4 Servings
Serving Size: 8 ounces

Nutrients per serving:
Calories: 152
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 1 mg
Sodium: 856 mg
Carbohydrate: 28 grams
Protein: 5 grams
Dietary fiber: 6 grams