Instructions:

Yield: 6 servings

3 cup Vegetable stock
1 lg Grapefruit, chopped in a blender of food processor
1 lb Carrots, sliced
1 lg Onion, sliced
1 tsp Cumin, ground
1/2 tsp Cinnamon
Salt & pepper, to taste
1 cup Soy milk mixed with
1 tbsp Lemon juice

In a large stock pot, combine the stock, pureed grapefruit, carrtos, onion, cumin and cinnamon. Bring to a boil, reduce heat & simmer until the carrots are tender, this should be just under 30 minutes, depending on how thinly you have sliced them.

Cool the ingredients & then transfer, in batches, to a blender or food processor. Puree & return to a clean pot. Gently re-heat, season with salt & pepper. Just before serving, stir in the soy buttermilk.