Vegan Creamy Macaroni Soup

16 oz small macaroni
1 tsp salt
3 tbsp canola oil + 2 tbsp canola oil
1/4 cup garlic (1 head), minced
1 onion, diced
3 spears celery, ends off/leaves on, chopped
1 carrot, diced
2 tbsp garlic powder
1/4 cup soy sauce
Soymilk as needed

Fill a large pot 3/4 full with water and bring to a boil. Add salt, macaroni, and 3 tbsp canola oil. While macaroni is cooking, heat 2 tablespoons of canola oil in a frying pan and saute garlic and onions. When macaroni is soft, add celery, carrots, garlic powder, soy sauce, sauteed garlic and onions. Just before serving add soymilk to separate portions. 3 tbsp of soymilk per 1/2 cup of soup is a good amount for a creamy, but still flavorful soup.

Altered from a family recipe