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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) Cumin, coriander, ginger
1/2 Teaspoon(s) Nutmeg
1 Cup(s) Soymilk
3 Tablespoon(s) Freshly minced parsley
3 Tablespoon(s) Minced scallions
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.
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