Guest guest Posted March 6, 2010 Report Share Posted March 6, 2010 Carrot and Orange Soup 2 lbs. carrots, thinly sliced 2 tbsps. peanut oil 2 cups chopped onions 2 large celery stalks, diced 4 cups water 1 1/2 cups fresh orange juice 1/4 cup dry white wine 1 tsp. cumin, coriander, ginger 1/2 tsp. nutmeg 1 cup soy milk salt and pepper 3 tbsps. freshly minced parsley 3 tbsps. minced scallions Reserve and set aside 1/2 lb. carrots. Heat oil in a large soup pot, saute onions and celery till golden. Add all but reserved carrots, water, orange juice, wine and 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 and scallions. Serve hot. ________________ Looking for the perfect gift? Give the gift of Flickr! http://www.flickr.com/gift/ Quote Link to comment Share on other sites More sharing options...
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