Spiced Carrot & Orange Soup


Serves: 8
Total Calories: 94

Ingredients

2 pounds carrots thinly sliced
2 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 soy milk
salt & pepper
3 tablespoons parsley freshly minced
3 tablespoons scallion minced

Directions:

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.

Nutritional Facts:

Serves: 8
Total Calories: 94
Calories from Fat: 30

This Spiced Carrot & Orange Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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