Carrot-Orange Soup with Toasted Cashew Garnish
| Yield: | 6 Servings |
| Categories: | Appetizers, Soups, Low-Fat, Vegetables |
| 2 | tb | Butter |
| 1 | lg | Onion; chopped |
| 4 | c | Chicken broth |
| 1 | tb | Honey; or to taste |
| 1 1/2 | lb | Carrots; peeled and chopped |
| 2 | tb | Tomato paste |
| 2 | tb | Long-grain rice |
| Orange zest; from 1 orange | ||
| 1 | c | Fresh orange juice |
| 1/2 | c | Evaporated skim milk |
| Salt and pepper; to taste | ||
| 1/8 | ts | Nutmeg; optional |
| 1 | tb | Brandy; optional |
| 1 | ds | Cayenne pepper; optional |
| Toasted cashews; for garnish |
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