• 2 tablespoons olive oil
• 2 pounds carrots, peeled, sliced
• 1 large onion, finely chopped
• garlic powder
• nutmeg
• 2 cups (about) canned vegetable broth
• 1 tablespoon fresh lemon juice
• Pinch of sugar
• 2 cups soy milk
• Chopped fresh parsley

Heat oil in heavy large saucepan over medium heat. Add carrots, onion, and garlic and sauté until onion is translucent, about 8 minutes. Add 2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth.