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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 184
% Daily Value**
Total Fat 8g
12%
Saturated Fat 4g
6%
Unsaturated Fat 1g
Cholesterol 14mg
5%
Sodium 455mg
19%
Total Carbohydrate 25g
8%
Dietary Fiber 4g
14%
Sugars 11g
Protein 5g
Vitamin A  222%Vitamin C  68%
Calcium  7%Iron  6%
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 Garn

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

4 Cups Chicken Broth or vegetable broth
2 Tablespoons Tomato Paste (15-ounce)
1/2 Cup Heavy Cream (whipping)
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 Orange zest from
1/8 Teaspoon Nutmeg optional
1 Dash Cayenne Pepper optional
1/4 Cup Cashew freshly toasted
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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 14mg 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 68% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Tomato, MSG, Poultry, Rice, Natural Sweeteners, Alcohol, Fructose Malabsorption, Hot Pepper, Oranges, Onion allergies.
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