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1
In a large soup pot, combine the carrots, about 2/3 of the diced turnips (set aside the rest), the onion, bay leaves, and seasoning mix.
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2
Add just enough water to cover, bring to a simmer, and cook, covered for 25-30 minutes or until the vegies are tender.
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3
Remove from the heat and discard the bay leaves.
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4
With a slotted spoon, transfer the vegies to a blender or foold processor and process until smooth, then transfer it back to the pot.
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5
Combine the tofu and tomatoes in the blender and process until smooth and transfer into the pot.
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6
Stir until both are combined and return to medium heat.
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7
Stir in the ginger and cinnamon.
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8
Heat the oil in a small skill and add the reserved turnip dice and saute over a medium heat until crisp tender and golden, stirring frequently.
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9
Add the scallions and saute another minute or two until they are wilted.
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10
Remove from the heat and transfer to the soup along with the peas and parsley Add the orange juice and season to taste with salt and pepper.
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11
The soup should have a smooth medium thick consistency.
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12
Add a bit more juice or water if necessary.
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13
Simmer gently over very low heat for another 15 minutes.
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14
If time allows, let the soup stand off the heat for an hour or two before serving, then reheat and serve.
