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 ts 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.