Carrot-Orange Soup with Toasted Cashew Garnish

* Exported from MasterCook Mac *

Carrot-Orange Soup with Toasted Cashew Garnish

Recipe By : Dairy Hollow House
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Low Fat
Soups and Stews Vegetables
Tried

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsps butter
1 lg onion -- chopped
4 c fat-free chicken broth
1 tbsp honey -- or to taste
1 1/2 lbs carrots -- peeled and chopped
2 tbsps tomato paste
2 tbsps long-grain rice
orange zest -- from 1 orange
1 c fresh orange juice
1/2 c evaporated skim milk -- * see note
salt and pepper -- to taste
1/8 tsp nutmeg -- optional
1 tbsp brandy -- optional
dash cayenne pepper -- optional
toasted cashews -- for garnish

*Original recipe called for 1/2 c heavy cream.

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.

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Per serving: 160 Calories; 4g Fat (20% calories from fat); 11g Protein;
26g Carbohydrate; 11mg Cholesterol; 539mg Sodium