Ingredients 6 carrots, peeled and cut into 1” chunks
1 onion, cut into 1 “ chunks
1 jalapeno, seared, cleaned of seeds and skin
1 T fresh ginger, grated
3 quarts chicken or vegetable stock
1 potato, peeled and cut into 1” pieces
3 c soy milk
1 T mild soy sauce
2 T butter
4 T olive oil
Instructions Heat a four quart sauce pan.
Saute the onion and carrot.
Add the jalapeno, ginger and stock.
Simmer till almost cooked and add the potato, continuing to cook until all the vegetables are cooked through.
Season and blend.
Reduce a little, if necessary.Stir in the soy milk, soy sauce and the butter.
Readjust seasoning and serve, possibly sprinkling the soup with a little toasted sesame seed.