2 lb Carrots, thinly sliced
2 tb Peanut oil
2 c Chopped onions
2 lg Celery stalks, diced
4 c Water
1 1/2 c Fresh orange juice
1/4 c Dry white wine
1 t Cumin, coriander, ginger
1/2 ts Nutmeg
1 c Soymilk
Salt & pepper 3 tb Freshly minced parsley
3 tb Minced scallions
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.