3 tablespoons olive oil

1 large shallot, diced

2 garlic cloves, crushed

3 large carrots, peeled and cut into large chunks

kosher salt, to taste

freshly ground Gefen Pepper, to taste

1 teaspoon Herbs de Provence

1/2 cup Baron Herzog Chenin Blanc or other dry white wine

4 cups homemade vegetable stock (or store-bought, in a pinch)

1 cup Gefen Unflavored Soy Milk