Spiced Carrot & Orange Soup
Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.
Yield
8 servingsPrep
60 minCook
60 minReady
120 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
carrots
thinly sliced |
|
| 2 | tablespoons |
peanut oil
|
|
| 2 | cups |
onions
chopped |
|
| 2 |
celery stalks
diced |
|
|
| 4 | cups |
water
|
|
| 1 ½ | cup |
orange juice
fresh |
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
cumin
coriander, ginger |
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | cup |
soy milk
Or milk |
|
|
salt and black pepper
|
*
|
||
| 3 | tablespoons |
parsley leaves
fresh, minced |
|
| 3 | tablespoons |
scallions, spring or green onions
minced, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
carrots
thinly sliced |
|
| 3E+1 | ml |
peanut oil
|
|
| 473 | ml |
onions
chopped |
|
| 2 | each |
celery stalks
diced |
|
| 946 | ml |
water
|
|
| 355 | ml |
orange juice
fresh |
|
| 59 | ml |
white wine
dry |
*
|
| 5 | ml |
cumin
coriander, ginger |
|
| 2.5 | ml |
nutmeg
|
|
| 237 | ml |
soy milk
Or milk |
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
parsley leaves
fresh, minced |
|
| 45 | ml |
scallions, spring or green onions
minced, optional |
|
Directions
Reserve & set aside ½ lb carrots. Heat oil in a large soup pot, sauté onions & celery until golden. Add all but reserved carrots, water, orange juice, wine, and spices.
Bring to a boil, cover and simmer over moderate heat until vegetables are tender. Purée until smooth.
Return to a low heat and stir in enough soymilk to give a medium thick consistency. Season to taste and let stand several hours before serving.
Just before serving, steam reserved carrots until tender crisp and stir into soup with parsley and scallions if using. Serve hot.
