Carrot And Ginger Puree If you're a carrot juice fan, this satisfying and delicious soup is for you. This is also a good vegetarian stand-in for Grandma's chicken soup when you're sick or feel like you need some good old-fashioned comfort food. The soup can also be strained through a fine-mesh strainer for a silky texture. Makes 16 servings
	Ingredients: 1 tablespoon olive oil 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried 3 tablespoons minced shallots 1 teaspoon minced garlic 2 cups carrot juice 2 tablespoons chopped fresh ginger 1/2 cup rice wine (mirin) 3 pounds carrots, peeled and chopped Sea salt 1/8 teaspoon freshly ground black pepper 2 cups cleaned and sliced leeks 2 cups chopped onions 1 cup low-fat, vanilla soy milk 2 1/2 quart Vegetable Stock or water
	Instructions: 1. Heat the olive oil in a medium stockpot over medium heat. Add the shallot, garlic and ginger and cook, stirring, until the shallots are golden, about 2 minutes. Add the carrots, leeks and onions and cook, stirring, for 10 minutes. 2. Add the vegetable stock and thyme. Simmer for 45 minutes or until the carrots are soft. Add the carrot juice and wine and bring to a boil. Remove from the heat. 3. Puree the soup using an electric handheld blender or in a food processor. Season with salt and black pepper. Whisk in the soy milk slowly.

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