Carrot-Orange Soup with Toasted Cashew Garnish
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 ora...
Ingredients
- 2tbspbutter
- 1large onion -- chopped
- 4cup fat-free chicken broth
- 1tbsphoney -- or to taste
- 11/2 lbs carrots -- peeled and chopped
- 2tbsptomato paste
- 2tbsplong-grain rice
- 1/2cup evaporated skim milk -- * see note
Directions
- 1
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
- 2
In a 10" skillet, melt butter over medium heat
- 3
Add onion and saute until it starts to soften, about 3 minutes
- 4
Transfer the saute to a soup pot with broth, honey, carrots, tomato paste, and rice
- 5
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
- 6
Transfer soup to a blender and puree with the orange zest and juice, cream, and salt and pepper
- 7
If carrots are flavorfull enough, you won't need anything else, but if its not quite there, add nutmeg, brandy and cayenne to taste
- 8
For extra smoothness, you may strain the soup after pureeing