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4 large carrots, scrubbed and chopped
1 large potato, peeled and chopped
1 large white cooking onion, chopped
4 cups vegan soup stock (any brand you prefer)
1 clove garlic, minced
1 - 2 t. freshly grated, peeled ginger root (depending on your taste)
Freshly ground black pepper
1/2 T ground Tumeric powder
1/2 T ground Cumin powder

Place all ingredients in a large pot, bring to the boil and simmer gently
for about 30 minutes, or until the vegetables are tender.  Blend in blender,
hand food mill or a food processor until smooth and creamy.  Add more stock
if necessary to thin the soup.  Check for seasoning.  Garnish with fresh
corriander leaves or parsley.

Serves 4.