| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Soups, Appetizers, Vegetarian, Christmas |
8 |
Servings |
INGREDIENTS
| 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 |
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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