RCI-BV.004.0158.001
Spiced Carrot Orange Soup
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cunningham Estate in Seven Points, Texas in 1999.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- 2 pounds
- 2 tablespoons
- 2 cups
- celery stalks diced2 large
- 4 cups
- 1½ cups
- ¼ cup
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- ½ teaspoon
- 1 cup
- 1 teaspoon
- 1 teaspoon
- 3 tablespoons
- 3 tablespoons
Method
1
Heat peanut oil in a large heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2
Add chopped white onions and diced celery stalks, stirring occasionally until softened and translucent, about 8 minutes.
3
Stir in cumin, coriander, ginger, and nutmeg, cooking for 1 minute until fragrant.
1 minutes
4
Add the thinly sliced carrots and stir to coat with the oil and spices.
5
Pour in water, fresh orange juice, and dry white wine, bringing the mixture to a boil over medium-high heat.
5 minutes
6
Reduce heat to medium-low and simmer until carrots are completely tender and easily pierced with a fork, about 20 minutes.
20 minutes
7
Remove the pot from heat and allow to cool slightly for about 5 minutes.
8
Working in batches, transfer the soup to a blender and puree until completely smooth, being careful with the hot liquid.
9
Return the pureed soup to the pot and stir in soymilk over medium heat, whisking until fully incorporated and the soup is heated through.
3 minutes
10
Season with salt and freshly ground black pepper to taste.
11
Ladle soup into serving bowls and garnish with freshly minced parsley and minced scallions before serving.