This recipe is from the Mediterranean Vegan Kitchen by Donna Klein. It's just about the only recipe in the book that doesn't contain olive oil. :-) (The other recipe we made, Moroccan Potato Salad, did contain oil, but I'm not going to beat myself up about it.)
Moroccan Carrot Soup
2 pounds carrots, peeled, cut into 1-inch pieces
2 cups freshly squeezed orange juice
Juice of 1/2 large lemon (about 2 tablespoons)
Pinch cardamom or ground ginger
Chopped fresh parsley (optional)
Chopped pistachio nuts, toasted (optional)
In a food processor fitted with the metal blade, process half the carrots until finely chopped. Add the remaining carrots and process until all is pureed. Add the orange juice, lemon juice, sugar, and cardamom; process until thoroughly blended. Cover and refrigerate for at least 1 hour and serve chilled, garnished with the parsley or toasted pistachios, if desired.
This soup can be stored, covered, in the refrigerator for up to twenty-four hours.
Let's hope I can sustain the momentum through the rest of the evening; still have a lot of work to do...