INGREDIENTS:6 carrots, peeled and cut into 1 inch chunks
1 onion, cut into 1 inch chunks
1 jalapeño, seared, cleaned of seeds and skin
1 Tbsp. fresh ginger, grated
3 quarts chicken or vegetable stock
1 potato, peeled and cut into 1 inch pieces
3 cups soy molik
1 Tbsp. mild soy sauce
2 Tbsp. butter
4 Tbsp. olive oil DIRECTIONS:Heat a 4-qt. saucepan. Saute onion and carrot. Add jalapeño, ginger and stock. Simmer until almost cooked and add potato, continuing to cook until vegetables are cooked through. Season and blend. Reduce, if necessary. Stir in soy milk, soy sauce and butter. Readjust seasoning and serve. SERVINGS: