Carrot-orange soup with toasted cashew garnish Recipe

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Carrot-orange soup with toasted cashew garnish

Artist:	_	Yield:	6
Categories:	Appetizers, Carrot, Fruits, Garnishes, Orange, Soups, Vegetables	Rating:	0
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Ingredients:

2	tbsp	Butter
1	large	Onion, chopped
4	cup	Chicken broth
1	tbsp	Honey, or to taste
1 1/2	lbs	Carrots, peeled and chopped
2	tbsp	Tomato paste
2	tbsp	Long-grain rice
		Orange zest, from 1 orange
1	cup	Fresh orange juice
1/2	cup	Heavy cream
		Salt and pepper, to taste
1/8	tsp	Nutmeg, optional
1	tbsp	Brandy, optional
1	dash	Cayenne pepper, optional
1/4	cup	Cashews, freshly toasted

Procedures:

1	Recipe by: dairy hollow house in a 10" skillet, melt butter over medium heat.
2	Add onion and saute until it starts to soften, about 3 minutes.
3	Transfer the saute to a soup pot with broth, honey, carrots, tomato paste, and rice.
4	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.
5	Transfer soup to a blender and puree with the orange zest and juice, cream, and salt and pepper.
6	Taste.
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.
9	Return the soup to the pot and reheat, watching closely to prevent burning.
10	Taste.
11	If its too thick, thin with additional broth.
12	Serve with toasted cashews as garnish