Spicy Tomato Soup

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14 ounces (1 can) diced tomatoes in juice

3 tablespoons olive oil

3 cloves garlic, minced

1 small fresh or dried red chile pepper, seeds removed for less heat

1 carrot, peeled and thinly sliced

1 1/2 cups plain soy milk

1 tablespoon fresh lemon juice

Coarse salt and ground pepper, to taste

Parsley leaves, for garnish

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