Spiced Carrot and Orange Soup

[Guest guest]

SPICED CARROT AND ORANGE SOUP

8 to 10 servings

 

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

citrus.

 

2 pounds carrots, thinly sliced

2 tablespoons fragrant nut oil or light olive oil

2 cups chopped onions

2 large celery stalks, diced

1 1/2 cups fresh orange juice

1/4 cup apple juice or water

1 teaspoon each: ground cumin, coriander, ginger

1/2 teaspoon ground nutmeg

1 cup soymilk, or as needed

Salt and freshly ground pepper to taste

3 tablespoons minced fresh parsley

3 tablespoons finely minced scallion

 

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, apple juice, 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 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.