Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Vegetable stock
1 lg Grapefruit, chopped in a
-- blender of food processor
1 lb Carrots, sliced
1 lg Onion, sliced
1 ts Cumin, ground
1/2 ts Cinnamon
Salt pepper, to taste
1 c Soy milk mixed with
1 tb Lemon juice

In a large stock pot, combine the stock, pureed grapefruit, carrtos,
onion, cumin and cinnamon. Bring to a boil, reduce heat simmer
until the carrots are tender, this should be just under 30 minutes,
depending on how thinly you have sliced them.

Cool the ingredients then transfer, in batches, to a blender or food
processor. Puree return to a clean pot. Gently re-heat, season
with salt pepper. Just before serving, stir in the soy buttermilk.

Recipe by Mark Satterly

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