Heat oil in a soup pot and sauté onions for 2 to 3 minutes. Add carrot, potato, water, Edensoy and salt. Cover and simmer for 10 minutes or until the vegetables are tender. Do not boil, the soy milk may curdle. Puree in a blender or food processor until smooth. Pour back in the pot and season with pepper. Simmer 1 to 2 minutes. Add ginger juice, stir in and serve hot or chilled. Garnish with parsley and nori strips.
NOTE: A little ground cinnamon or nutmeg may be added, if desired.
Per serving - 191 calories, 6 g fat (28% calories from fat), 7 g protein, 28 g carbohydrate, 4 g fiber, 0 mg cholesterol, 344 mg sodium