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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: 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.
| 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) Cumin, coriander, ginger
1/2 Teaspoon(s) Nutmeg
1 Cup(s) Soymilk
3 Tablespoon(s) Freshly minced parsley
3 Tablespoon(s) Minced scallions |
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