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Carrot Orange Soup With Toasted Cashew Garnish Recipe

by Global Cookbook

Ingredients

2 Tbsp. butter 1 lrg onion minced 4 c. chicken broth 1 Tbsp. honey or possibly to taste 1 1/2 lb carrots peeled and minced 2 Tbsp. tomato paste

2 Tbsp. long-grain rice orange zest from 1 orange 1 c. fresh orange juice 1/2 c. evaporated skim lowfat milk salt and pepper to taste 1/8 tsp nutmeg optional 1 Tbsp. brandy optional 1 dsh cayenne pepper optional toasted cashews for garnish

Directions

1. In a 10" skillet, heat butter over medium heat. Add in onion and saute/fry till it starts to soften, about 3 min. Transfer the saute/fry to a soup pot with broth, honey, carrots, tomato paste, and rice. Bring to a boil, then turn down heat to medium low and let simmer, covered for 30 min or possibly till the rice is quite soft.
2. Transfer soup to a blender and puree with the orange zest and juice, cream, and salt and pepper. Taste. If carrots are flavorful sufficient, you will not need anything else, but if its not quite there, add in nutmeg, brandy and cayenne to taste. For extra smoothness, you may strain the soup after pureeing.
3. Return the soup to the pot and reheat, watching closely to prevent burning. Taste. If its too thick, thin with additional broth. Serve with toasted cashews as garnish.

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