Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Carrots, thinly sliced
2 tb Peanut oil
2 c Chopped onions
2 lg Celery stalks, diced
4 c Water
1 1/2 c Fresh orange juice
1/4 c Dry white wine
1 ts Cumin, coriander, ginger
1/2 ts Nutmeg
1 c Soymilk
Salt pepper
3 tb Freshly minced parsley
3 tb Minced scallions

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.

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