Welcome to the camp, I guess you all know why we're here
Site under maintenance
THC BBS is currently undergoing some final changes before our scheduled launch.
Sharpen your pinball skills, Campers!
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
Didn't find the recipe you were looking for? Search for more here! How're we doing?
Have you spotted a recipe on this site that is
erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so,
please make a note of the "Recipe ID" number at the bottom of the
recipe's page and e-mail us with your