Recipe - Carrot-Orange Soup With Toasted Cashew Garnish

2 tablespoon Butter
1 lg Onion; chopped
4 cup Chicken broth
1 tablespoon Honey; or to taste
1 One half pound Carrots; peeled and chopped
2 tablespoon Tomato paste
2 tablespoon Longgrain rice
Orange zest; from 1 orange
1 cup Fresh orange juice
One half cup Evaporated skim milk
Salt and pepper; to taste
1/8 teaspoon Nutmeg; optional
1 tablespoon Brandy; optional
1 ds Cayenne pepper; optional
Toasted cashews; for garnish

In a 10" skillet, melt butter over medium heat. Add onion and saute until
it starts to soften, about 3 minutes. Transfer the saute 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 minutes or until the
rice is quite soft.

Transfer soup to a blender and puree with the orange zest and juice, cream,
and salt and pepper. Taste. If carrots are flavorfull enough, you won't
need anything else, but if its not quite there, add nutmeg, brandy and
cayenne to taste. For extra smoothness, you may strain the soup after
pureeing.

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.

Per serving: 201 Calories; 6g Fat (27% calories from fat); 11g Protein; 26g
Carbohydrate; 13mg Cholesterol; 1237mg Sodium

Recipe by: Dairy Hollow House

Posted to TNT Prodigy's Recipe Exchange Newsletter by
ebburtis@ix.netcom.com on Sep 19, 97