Spiced Carrot & Orange Soup

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.