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All public Recipes -> Soup -> Spiced Carrot and Orange Soup

Spiced Carrot and Orange Soup

By: Steve B.

Description:
Time:	30 min (20 min to prepare, 10 min to cook)
Meal type:	Soup
Ethnicity:
Number of Servings:	10
Ingredients:
1 cup low-fat soymilk, or as needed, salt and freshly ground pepper to taste 0.5 teaspoon ground nutmeg 1 teaspoon each: ground cumin, coriander, ginger 0.25 cup dry white wine 0.5 cups Fresh Orange Juice 2 each large celery stalks, diced 2 cups chopped onions 2 tablespoons fragrant nut oil or canola oil 2 pounds carrots, thinly sliced 3 tablespoons Minced fresh parsley 3 tablespoons finely minced scallion
Directions:
Reserve and set aside about 1/2 pound of the carrots. Heat the oil in a large soup pot. Add the onions and celery and saute over moderate heat, stirring frequently, until golden. Add the carrots (except for the reserved batch), along with 4 cups of water, the juice, wine, and spices. Bring to a boil, then cover and simmer over moderate heat until the vegetables are quite tender, about 30 minutes. Transfer in batches to the container of a food processor or blender and pure until quite smooth. Return to a low heat and stir in enough milk or soymilk to give the soup a medium-thick consistency. Season to taste with salt and pepper. Let the soup stand off the heat for several hours before serving. Just before serving, steam the reserved carrots until crisp-tender and stir into the soup along with the parsley and scallion. Taste to correct consistency and seasonings before serving.
Notes:

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