Carrot-Orange Soup with Toasted Cashew Garnish

Directions

*note: original recipe called for ½ cup heavy cream.

In a 10 inch skillet, melt butter over medium heat.

Add onion and sauté until it starts to soften, about 3 minutes.

Transfer the sauté 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 purée with the orange zest and juice, cream, and salt and pepper.

Taste. If carrots are flavourful 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 its too thick, thin with additional broth.

Serve with toasted cashews as garnish.