Ok, this is the last one... sorry to post so many of these, but soups seem to be a pretty safe way to incorporate insolubles, so... there ya go.
This one is from my friend Ang, another WONDERFUL cook:
Simply Lovely Carrot Soup
1 small onion, chopped 6 - 8 large carrots, chopped, UNPEELED 2 T. olive oil (I would cut this in half) 4 c. vegetable stock or water 1 t. salt 1 c. soy milk 1 t. dried dill or 1 T. fresh 1 T. Braggs or Soy Sauce 1/2 t. pepper
In large soup pot, sauté onions and carrots in oil on medium heat until the onions become translucent. Add the stock and salt and simmer over medium heat for about 15 minutes, until carrots are tender. Remove half of the vegetables, and blend in blender or food processor with milk, dill, Braggs and pepper and a small amount of cooking broth until smooth. Return mixture to the pot, mix well, and serve immediately. Makes 4 - 6 servings.