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