Serves: 8
Total Calories: 94
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.
This Spiced Carrot & Orange Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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