2lbs Carrots (Peeled and cut into small chunks)
10 Cups Water
2 Vegetable Stock Cubs
1 Large Onion (Cut into small chunks)
1 Can Chick Peas (Washed and Drained)
1/4 Tsp Cinnamon
Dash or Two Mild Curry Powder
Dash or Two Ground Corriander
Salt and Pepper to Taste
1/4 Cup Soy Milk
In a medium to large pot, boil the carrots, onion and stock cube in the water until the carrots are soft. Once the carrots are soft, turn off the heat and blend everything in the pot. Add the chick peas and blend into the soup. Add the rest of the ingredients and stir well. Add more spices if needed.
This soup tastes best the next day and it can be frozen.