Saute onion in olive oil for 2 minutes. Add half the carrots, the rest of the vegetables along with the seasonings & continue to saute for 5 minutes. Add the stock & the soy sauce. Bring to a boil & simmer for 20 minutes or until the vegetables are tender. Puree
the soup. Return to the pot & add the rest of the carrots. Return the soup to a boil & simmer for 5 minutes, stirring constantly. Serve piping hot. Recipe by Mark Satterly