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Spiced Carrot & Orange Soup |
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Serves: 8 2 pounds carrots thinly sliced2 tablespoons peanut oil 2 cups onions, chopped 2 celery stalks, diced 4 cups water 1 1/2 cups orange juice fresh 1/4 cup white wine dry 1 teaspoon cumin coriander, ginger 1/2 teaspoon nutmeg 1 cup soymilk Salt & pepper 3 tablespoons parsley freshly minced 3 tablespoons scallion minced 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. Spiced Carrot & Orange Soup is from the Cook'n Vegetarian collection. Click here to get this CD or better yet...download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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