| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Appetizers, Christmas, Soups, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | lb | Carrots, thinly sliced |
| 2 | T | Peanut oil |
| 2 | c | Chopped onions |
| 2 | Celery stalks, diced | |
| 4 | c | Water |
| 1 1/2 | c | Fresh orange juice |
| 1/4 | c | Dry white wine |
| 1 | t | Cumin, coriander ginger |
| 1/2 | t | Nutmeg |
| 1 | c | Soymilk |
| Salt & pepper | ||
| 3 | T | Freshly minced parsley |
| 3 | T | Minced scallions |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 100.3mg
Potassium: 572.9mg
Carbohydrates: 21g
Fiber: 4.2g
Sugar: 11.9g
Protein: 2.7g