Spiced Carrot and Orange Soup
Serves: 8 to 10
- 2 pounds carrots, peeled and thinly sliced
- 2 tablespoons fragrant nut oil or olive oil
- 2 cups chopped onions
- 2 large celery stalks, diced
- 1 1/2 cups orange juice, preferably fresh
- 1/4 cup dry white wine
- 2 teaspoons good-quality curry powder
- 1 teaspoon ground cumin
- 2 teaspoons grated fresh or jarred ginger, or to taste
- 1/4 teaspoon ground nutmeg
- 1 to 2 cups plain unsweetened rice milk, or as needed
- Salt and freshly ground pepper to taste
- Parsley for garnish (sprigs or chopped), as desired
Heat the oil in a large soup pot. Add the onions and celery and sauté over medium heat, stirring frequently, until golden.
Add the carrots along with 2 cups water, the juice, wine, and spices. Bring to a slow boil, then lower the heat, cover, and simmer gently until the vegetables are tender, about 30 minutes.
Transfer the mixture in batches to the container of a food processor or blender and puree until smooth. Or, simply insert an immersion blender into the soup pot and process until smoothly pureed. If you prefer, you can leave a little chunkiness to the soup.
Return to low heat and stir in enough rice milk to give the soup a medium-thick consistency. Season to taste with salt and pepper. If time allows, let the soup stand off the heat for several hours before serving to allow flavors to develop. Adjust the consistency with more rice milk, then adjust seasonings to your liking, if need be. Garnish individual servings with parsley.