Categories: Soups/stews, Vegetables 
      Yield: 5 servings 
  
      1 tb Safflower oil                       1 tb Soy sauce 
      4 x  Carrots, grated                   1/2 ts Thyme 
      1 x  Med Onion, chopped (1/2 cup)      1/4 ts Ground Cumin 
      4 c  Vegetable stock                   1/4 ts Black Pepper 
      6 oz Can Tomato Paste (2/3 cup)      
  
  GARNISH: scallion curls or Herbed Garlic Croutons (optional). 
   In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; 
  saute until tender, about 5 minutes. Add remaining ingredients, increase 
  heat, and cover. When mixture reaches a boil, reduce heat to med and 
  simmer for about 5 minutes. Top with garnish if desired. 
  VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender.