Melissa's Tangy "Cream" of Potato Soup

8 medium potatoes, scrubbed (not peeled); cut into 1" chunks
1 cup baby carrots, chopped
1 medium white onion, chopped
10-12 cloves of garlic, minced
2 cups plain soymilk
1/3 cup margarine
1/2 TBSP dill seed
1 TBSP balsamic vinegar
salt and pepper, to taste

1) In a large pot, boil the potatoes with 1 tsp of salt.
2) Add the chopped carrots after about 5 minutes.
3) In a small saucepan on the side, saute the garlic and
onions until they are soft and slightly browned. Remove
from heat, and set aside.
4) Once the potatoes begin to break down, drain the
majority of the water into the sink. Make sure to leave
at least enough liquid to cover the potatoes and carrots
(about 4 or 5 cups).
5) Add the garlic, onions, soy milk, margarine, and dill
seed. Using a hand-held whisk or potato masher, mash
everything together until the mixture has thickened. If
you prefer creamier vs. chunkier, you can use an electric
mixer.
6) Simmer concoction over low heat for 15-20 minutes. Stir
frequently to prevent scorching. Do not allow to boil.
7) Before serving, stir in balsamic vinegar. Add salt and
pepper, if desired.

This makes a lot of soup! If you have a small family, it will be enough for two meals. I know that 10-12 cloves of garlic sounds insane to some; but I promise, it really adds to the "tang!" If you prefer a little less garlic, feel free to reduce the amount when preparing.

I saute the onions and garlic in 1/2 TBSP of olive oil; but if your prefer a cooking spray for lower fat, it works just as well. I've tried it both ways; and have found that when I use oil it is cleaner. With the spray I often have to re-spray halfway through the process. And by that time my kitchen has begun to fill with smoke! It would probably be fine on a lower cooking temperature; but I am an impatient saute-er. What can I say?
Forgive my omission!

Melissa