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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.