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Have you made Carrot-Orange Soup with Toasted Cashew Garnish?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 148
% Daily Value**
Total Fat 4g
6%
Saturated Fat 3g
4%
Unsaturated Fat 0g
Cholesterol 12mg
4%
Sodium 484mg
20%
Total Carbohydrate 22g
7%
Dietary Fiber 2g
9%
Sugars 14g
Protein 6g
Vitamin A  222%Vitamin C  37%
Calcium  14%Iron  5%
Potassium  17%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot-Orange Soup with Toasted Cashew Garnish

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

4 Cups Chicken Broth or vegetable broth
1/2 Cup Skim Evaporated Milk (one 12-ounce can)
2 Tablespoons Tomato Paste (15-ounce)
2 Tablespoons Butter Melted And Kept Hot
1 Cup Fresh Orange Juice (at room temperature)
2 Tablespoons Long Grain Rice rinsed well (i used thai)
1 Onion chopped
1 Tablespoon Honey or to taste
1 Tablespoon Brandy optional
1 1/2 Pounds Carrots peeled and chopped
1/8 Teaspoon Nutmeg optional
1 Dash Cayenne Pepper optional
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Directions:

1. 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. If carrots are flavorful enough, you won't need anything else, but if its not quite there, add nutmeg, brandy and cayenne to taste.

7. For extra smoothness, you may strain the soup after pureeing.

8. Return the soup to the pot and reheat, watching closely to prevent burning.

9. Taste. If its too thick, thin with additional broth.

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Dietary Notes:
This recipe is low-cholesterol with 11.5mg per serving

This recipe is high in Vitamin A with 222% of your daily recommended intake per serving. This recipe is high in Vitamin C with 37% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Tomato, MSG, Poultry, Rice, Natural Sweeteners, Alcohol, Fructose Malabsorption, Hot Pepper, Onion allergies.
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