Spiced Carrot And Orange Soup

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* Exported from MasterCook *

 

Spiced Carrot And Orange Soup

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 172

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds carrots -- thinly sliced

2 tablespoons fragrant nut oil or canola oil

2 cups chopped onions

2 large celery stalks -- diced

1 1/2 cups fresh orange Juice

1/4 cup dry white wine

1 teaspoon ground cumin

1 teaspoon coriander

1 teaspoon ginger

1/2 teaspoon ground nutmeg

1 cup low-fat milk or soymilk -- or as needed

salt and freshly ground pepper -- to taste

3 tablespoons minced fresh parsley

3 tablespoons finely minced scallion

 

8 to 10 Servings

 

A warming soup with the cheering color of carrots and the zesty flavor of

citrus.

 

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 puree until quite smooth.

 

Return to 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.

 

Calories: 124, Carbohydrate: 19 g, Total Fat: 3g, Cholesterol: 1 g,

Protein: 2, Sodium: 91 mg

 

 

 

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