This is a very simple soup that is also a great source of beta-carotene.

Serves 8

• 1 large onion, chopped
• 6 carrots, sliced
• 2 cups 365 Vegetable Broth
• 1 teaspoon curry powder
• 1 tablespoon 365 maple syrup
• 2 cups 365 almond milk
• 1 teaspoon salt

1. Combine onion, carrots, and maple syrup in a pot with broth and curry powder. Cover and simmer until carrots can be easily pierced with a fork, about 20 minutes.
2. Transfer 2 to 3 cups of carrots with their liquid to a blender; add some of the almond milk, and purée until completely smooth, about 2 minutes. Repeat with remaining carrots.
3. Return to pot, add more almond milk if a thinner soup is desired, and heat gently until very hot and steamy.