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CARROT-CASHEW SOUP
4 cups carrots, grated 1 cup onions, chopped 2 Tablespoons oil 6 cups chicken stock 1 can (6 oz.) tomato paste 1 cup apples, chopped 1/3 cup brown rice 1/3 cup cashews 1/2 cup raisins (optional)
In a large pot sauté carrots and onions in oil until vegetables are soft, but not browned. Stir in stock, tomato paste, apples and bring the mixture to a boil. Stir in brown rice, reduce heat to a simmer, cover and cook for 45 minutes or until rice is tender. Right before serving, stir in cashews and raisins, if desired.
Makes 6 servings From Simply Colorado
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