Carrot Soup

• 4 large carrots, finely chopped
• 2 large onions, finely chopped
• 1 turnip, peeled and finely chopped
• 2 celery stalks, finely chopped
• 2 cloves
• ½ teaspoon thyme
• 6 cups cold water
• 8 cups boiling water
• 1 teaspoon cornstarch
• 4 cups plain soymilk
• 1 tablespoon minced ginger
• ½ teaspoon nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper

Combine carrots, onions, turnip, celery and cloves in a large pot and cover with the cold water.  Bring to a boil and lower to a medium heat.  Simmer for 25 minutes.  Remove clove and drain vegetables.

In the meantime, boil water in pot.  Blend vegetables until smooth and add to boiling water.  Cover and simmer on low heat for 15 minutes.

Mix cornstarch with one tablespoon of soymilk and add to soup, simmering on low for 5 minutes.  Add remaining soymilk, ginger, nutmeg, salt, and pepper.  Simmer for 5 minutes more before serving.