Butternut squash is an excellent substitute for the carrots in this recipe.
6 Medium carrots, thinly sliced
2 Cups vegetable stock (gluten-free)
1 Small onion, chopped
1/2 Cup plain soymilk, lightly heated (but not boiled)
2 Teaspoons curry powder
Combine all ingredients except the soymilk, and cook over medium heat until carrots are tender. Pour into a blender and puree until smooth. Return the mixture to the pan, and cook over low heat. Remove from the heat, and stir in the soymilk.