1 tb Safflower oil
4 x  Carrots, grated
Med Onion, chopped (1/2 cup)
4 c  Vegetable stock
6 oz Can Tomato Paste (2/3 cup)
1 tb Soy sauce
1/2 ts Thyme
1/4 ts Ground Cumin
1/4 ts Black Pepper

GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven
or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until
tender, about 5 minutes. Add remaining ingredients, increase heat, and
cover. When mixture reaches a boil, reduce heat to med and simmer for about
5 minutes. Top with garnish if desired. VARIATIONS: – add 1/2 cup
raisins-cook soup until they are plump & tender. – add 1/2 cup chopped
apple, simmering till tender – add 1/2 cup cooked brown rice or 1/2 cup raw
cashews