Spiced carrot & orange soup

8 servings

Ingredients

Quantity Ingredient
2 pounds Carrots, thinly sliced
2 tablespoons Peanut oil
2 cups Chopped onions
2 larges Celery stalks, diced
4 cups Water
1½ cup Fresh orange juice
¼ cup Dry white wine
1 teaspoon Cumin, coriander, ginger
½ teaspoon Nutmeg
1 cup Soymilk
Salt & pepper
3 tablespoons Freshly minced parsley
3 tablespoons Minced scallions

Directions

Reserve & set aside ½ 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.

Nava Atlas, "Vegetarian Celebrations" Submitted By MARK SATTERLY On 12-16-94

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