Carrot and Orange Soup
A warming soup with the cheering color of carrots and the zesty
flavor of citrus
Reserve and set aside about 1/2 pound of the carrots.
- 2 pounds carrots, thinly sliced
- 2 tablespoons fragrant nut oil or canola oil
- 2 cups chopped onions
- 2 large celery stalks, diced
- 1 1/2 cups fresh orange juice
- 1/4 cup dry white wine
- 1 teaspoon each: ground cumin, coriander, ginger
- 1/2 teaspoon ground nutmeg
- 1 cup low-fat soymilk, or as needed
- salt and freshly ground pepper to taste
- 3 tablespoons minced fresh parsley
- 3 tablespoons finely minced scallion
Heat the oil in a large soup pot.
Add the onions and celery and saute over moderate heat, stirring
frequently, until golden.
Add the carrots (except for the reserved batch), along with 4 cups
of water, the 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 pure until quite smooth.
Return to a low heat and stir in enough milk or 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.
Serves 8 to 10.
Per Serving: Calories: 124; Total fat: 3 grams; Protein: 2 grams;
Carbohydrate: 19 grams; Cholesterol: 1 gram; Sodium: 91 milligrams