** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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