CARROT ORANGE SOUP WITH TOASTED CASHEW GARNISH
Source: Dairy Hollow House Soup & Bread Cookbook by Crescent Dragonwagon
Servings: 6

2 tbsp butter
1 large onion, chopped
4 cups fat-free 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)
dash cayenne pepper (optional)
toasted cashews (for garnish)

In a 10-inch 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 flavorful 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 it's too thick, thin with additional broth.

Serve with toasted cashews as garnish.