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Spiced Carrot & Orange Soup Recipe

	Category	Appetizer Recipes
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	Ratings	0

Ingredients And Procedures

Ingredients
2	pound	carrots, thinly sliced
2	tablespoon	peanut oil
2	cup	onions, chopped
2	each	celery stalks, diced
4	cup	water
1 1/2	cup	orange juice, fresh
1/4	cup	dry white wine
1	teaspoon	cumin, coriander, ginger
1/2	teaspoon	nutmeg
1	cup	soymilk
1		salt & pepper
3	tablespoon	parsley, fresh, minced
3	tablespoon	scallions, 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.

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<h1>Spiced Carrot & Orange Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>pound</TD><TD class=ingredient>carrots, thinly sliced </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>peanut oil </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>onions, chopped </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>celery stalks, diced </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>cup</TD><TD class=ingredient>water </TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>orange juice, fresh </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>dry white wine </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cumin, coriander, ginger </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>nutmeg </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>soymilk </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>salt & pepper </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>parsley, fresh, minced </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>scallions, minced</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>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. <BR><BR>Just before serving, steam reserved carrots till tender crisp & stir into soup with parsley & scallions. Serve hot.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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