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Spiced Carrot & Orange Soup Recipe
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| Ingredients | | | 2 | pound | carrots, thinly sliced | | | 2 | tablespoon | peanut oil | | | 2 | cup | onions, chopped | | | 2 | each | celery stalks, diced | | | 4 | cup | water | | | 1 1/2 | cup | orange juice, fresh | | | 1/4 | cup | dry white wine | | | 1 | teaspoon | cumin, coriander, ginger | | | 1/2 | teaspoon | nutmeg | | | 1 | cup | soymilk | | | 1 | | salt & pepper | | | 3 | tablespoon | parsley, fresh, minced | | | 3 | tablespoon | scallions, minced | | | | | | Directions:
| Reserve & set aside 1/2 lb carrots. Heat oil in a large soup pot, saute onions & celery till golden. Add all but reserved carrots, water, orange juice, wine & spices. Bring to a boil, cover & simmer over moderate heat till vegetables are tender. Puree till smooth. Return to a low heat & stir in enough soymilk to give a medium thick consistency. Season to taste & let stand several hours before serving.
Just before serving, steam reserved carrots till tender crisp & stir into soup with parsley & scallions. Serve hot.
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