Ingredients
- 3 scallions (minced)
- 2 celery stalks
- 4 c water
- 2 lb carrots
- 1 1/2 c orange juice (fresh)
- 2 c onions (chopped)
- 1 c soymilk
- 1/4 c dry wine (white)
- 2 tb peanut oil
- 3 tb parsley (freshly minced)
- 1 t cumin
- 1/2 ts 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.
