Spiced Carrot Orange Soup

Description
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.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 pounds carrots thinly sliced
 * 2 tablespoons peanut oil
 * 2 cups chopped white onions
 * 2 large celery stalks diced
 * 4 cups water
 * 1½ cups fresh orange juice
 * ¼ cup dry white wine
 * 1 teaspoon cumin
 * 1 teaspoon coriander
 * 1 teaspoon ginger
 * ½ teaspoon nutmeg
 * 1 cup soymilk
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 3 tablespoons freshly minced parsley
 * 3 tablespoons minced scallions

Directions

 * 1) Reserve and set aside ½-pound carrots.
 * 2) Heat oil in large soup pot then sauté onions and celery until golden.
 * 3) Add all remaining ingredients except reserved carrots.
 * 4) Bring to a boil then cover and simmer over moderate heat until vegetables are tender.
 * 5) Puree until smooth then return to low heat and simmer 20 minutes.
 * 6) Let stand several hours before serving.
 * 7) Just before serving steam reserved carrots until tender and stir into soup.