Spiced carrot and 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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