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