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Spiced Carrot and Orange Soup

Spiced Carrot and Orange Soup

This is from Vegetarian Celebrations by Atlas.  4-5 servings.

  • 1 lb. carrots, thinly sliced, divided
  • 1 T canola oil
  • 1 c chopped onions
  • 1 celery stalk, diced
  • 3/4 c fresh orange juice (about 3 oranges)
  • 2 T dry white wine
  • 1/2 t each: ground cumin, coriander, ginger
  • 1/4 t nutmeg
  • 1/2 c soymilk, as needed
  • salt and pepper to taste
  • 1-1/2 t fresh minced parsley
  • 1-1/2 t minced scallions

Heat the oil in a medium soup pot.  Add onions and celery and saute over medium heat, stirring frequently, until golden.  Add half the carrots, 2 c water, the juice, wine, and spices.  Boil then simmer 30 min.  Puree.  Add soymilk to desired consistency.  Season with salt and pepper.  Let stand for several hours.

Just before serving, steam or microwave the reserved carrots and add to the soup.

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