Carrot-orange soup with toasted cashew garnish
Appetizers Low Fat Soups Vegetables
Last updated 10/4/2011 8:12:06 PM. Recipe ID 40504. Report a problem with this recipe.
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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
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