AND ORANGE SOUP
Makes 8 to 10 servings
A warming soup
with the cheering color of carrots and the zesty flavor of citrus.
2 pounds carrots, thinly sliced
unrefined peanut oil or other fragrant nut oil
2 cups chopped onions
2 large celery stalks, diced
4 cups water
½ cups fresh orange juice
1/4 cup dry white wine
1 teaspoon each: ground cumin, coriander, ginger
½ teaspoon ground
1 cup soymilk, or as needed
salt and freshly ground pepper to taste
3 tablespoons minced fresh parsley
tablespoons finely minced scallion
Reserve and set aside about ½ pound of the carrots.
Heat the oil in a large
soup pot. Add the onions and celery and sautee over moderate heat, stirring frequently, until golden. Add the carrots (except
for the reserved batch), water, 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 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.