Spiced Carrot & Orange Soupappetizers, christmas, soups, vegetarian 2 lb carrots, thinly sliced 2 tablespoon peanut oil 2 cup chopped onions 2 large celery stalks, diced 4 cup water 1 1/2 cup fresh orange juice 1/4 cup dry white wine 1 teaspoon cumin, coriander, ginger 1/2 teaspoon nutmeg 1 cup soymilk 1 salt & pepper 3 tablespoon freshly minced parsley 3 tablespoon 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" |
