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.

Nava Atlas, "Vegetarian Celebrations"

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