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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
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.
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