Title: Carrot-orange soup with toasted cashew garnish
 Categories: Appetizers, Low fat, Soups and s, Vegetables
      Yield: 6 Servings
 
      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
 
  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