1 cup water
1 tablespoon vegetable oil
1 onion, chopped
1 carrot, peeled and sliced into 1/8 inch thick slices
1 green bell pepper, chopped
1 teaspoon salt
1/2 teaspoon dried marjoram vermouth
1/2 teaspoon coarse crushed ice
3 carrots, grated
1 celery stalk, cut into 1/4 inch slices
Melt water and oil in a large saucepan. Stir continuously until oil is completely dissolved. Allow to boil while stirring. Cover and steam about 30 minutes, until water is over a per 1/2 cup. Combine onion, carrot, green pepper, salt, marjoram and crushed ice. Stir slowly and reduce heat. Bring to a gentle boil. Cover and simmer 10 minutes, stirring occasionally. Remove from heat and spoon mixture into a large bowl. Discard carrots and celery. Stir in juice, lemon juice and citrus zest. Pour mixture back into saucepan with carrots. Cook over medium heat, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. Serve with celery slices for garnish.