Peel and cut carrot into chunks. Boil a pot of water and add in carrot. Simmer for about 15 minutes or until the carrot is soft. Remove carrot and leave to cool.
Add carrot and soymilk in a food processor. Blend until smooth. Transfer to a pot and add konbu dashi. Simmer for 10 minutes under medium heat and stir gently. Add salt to taste.
Spoon soup into 4 serving bowls and serve.
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