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Spiced Carrot & Orange Soup
| 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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