Ingredients
1 tablespoon Canola oil.
4 sticks Carrots; coarsely grated
1/2 cup Chopped onion
4 cups Vegitable Stock
1 can Tomato paste
1 tablespoon Soy sauce
1/2 teaspoon Dry Thyme Leaves
1/4 teaspoon Ground Cumin
1/4 teaspoon Pepper
1 cup Croutons
Preparation
Heat the oil in a Dutch oven over medium-high heat. Add the carrots and onion; cook, stiring occasionally, until tender, about 5 minutes. Combine 1 cup of the stock and tomato paste in a measuring cup; whisk until smooth. Add to the pot with the remaining ingredients. Cover and increase theheat to high. When the liquid begins to boil, reduce heat to medium and cook for about 5 minutes. Taste and adjust the seasoning.
