Ingredients
- 3 scallions
- 2 celery stalks
- 1 salt
- 4 cup water
- 2 pound carrots
- 1 1/2 cup orange juice
- 1 cup soymilk
- 2 cup onions
- 1/4 cup dry wine (white)
- 2 tablespoon peanut oil
- 3 tablespoon parsley
- 1 teaspoon cumin
- 1/2 teaspoon nutmeg
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.
