This has got to be the easiest soup I've ever made, and it's so tasty! The original recipe called for light cream, so if you want it thicker like that I'm sure you could also add some cornstarch dissolved in water while you're heating it! Personally, I liked it like this.
2 (8 ounces) cans artichoke hearts, drained 1 1/2 cups chicken broth lemon juice (I just used a few squirts from the bottle!) 2 cups plain soy milk 1 pinch cayenne (or just black pepper)
1. Combine all ingredients in a blender and process until smooth. (You can do this early in the day and refrigerate until just before serving.) 2. Heat soup gently until hot, but not boiling. I cheated and nuked it in the microwave! 3. Garnish with some finely grated carrot, or parsley.