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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Reserve and set aside 1/2 pound of the carrots. Heat oil in a large
soup pot and saute onions and celery till golden. Add onions, celery,
cumin, coriander, ginger and nutmeg. Bring to a boil, cover and simmer
over moderate heat until vegetables are tender. Puree until smooth.
Return to a low heat and stir in enough milk to give a medium thick
consistency. Season to taste and let stand several hours before
serving. Just before serving, steam reserved carrots until tender
crisp and stir into soup with parsley and scallions. Serve hot.
| Ingredients:
2 Pound(s) Carrots, thinly sliced
2 Tablespoon(s) Peanut Oil
2 Cup(s) Chopped Onions
2 large Celery Stalks, diced
4 Cup(s) Water
1 1/2 Cup(s) Fresh Orange Juice
1/4 Cup(s) Dry White Wine
1 Teaspoon(s) Ground Cumin
1 Teaspoon(s) Ground Coriander
1 Teaspoon(s) Ground Ginger
1/2 Teaspoon(s) Ground Nutmeg
1 Cup(s) Milk
3 Tablespoon(s) Freshly Minced Parsley
3 Tablespoon(s) Minced Scallions |
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