Title: Spiced Carrot & Orange Soup
Categories: Soup Appetizer Vegetarian Christmas
Yield: 8 Servings

2	lb	Carrots, thinly sliced
2	tb	Peanut oil
2	c	Chopped onions
2	lg	Celery stalks, diced
4	c	Water
1 1/2	c	Fresh orange juice
1/4	c	Dry white wine
1	ts	Cumin, coriander, ginger
1/2	ts	Nutmeg
1	c	Soymilk
		Salt & pepper
3	tb	Freshly minced parsley
3	tb	Minced scallions

Reserve & set aside 1/2 lb carrots.

Heat oil in a large soup pot, saute onions & celery till golden. Add all but reserved carrots, water, orange juice, wine & 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 & scallions. Serve hot.

Nava Atlas, "Vegetarian Celebrations"

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