You are here

Cashew And Carrot Soup

Ingredients
  Butter 1 Tablespoon
  Oil 1⁄4 Cup (4 tbs)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Grated carrots 4 Cup (64 tbs) (Packed Tight For Measuring)
  Tomato paste 3 Ounce
  Chopped apples 1 Cup (16 tbs)
  Stock 6 Cup (96 tbs)
  Salt 2 Teaspoon
  Raw brown rice 1⁄2 Cup (8 tbs)
  Raisins 1 Cup (16 tbs)
  Cashew pieces/Chopped whole cashews 1 Cup (16 tbs)
  Honey 3 Teaspoon
  Dairy products 2 1⁄2 Cup (40 tbs)
Directions

Melt the butter and oil in a soup pot or pressure cooker; saute the chopped onions for 1 minute, stir in the carrots and saute until the onions are soft and transparent. They will be orange rather than brown.
Stir in the tomato paste, apple, stock, and salt. Bring the mixture to a boil and stir in the brown rice.
Cover and pressure cook for 15 minutes, OR cook regularly for about 45 minutes, until the soup is a beautiful orange and the carrots are tender, but not mushy.
(Optional step-remove one cup of soup from the pot; put it in the blender and buzz until smooth; return it to the pot.)
Add the raisins and cashews (and optional honey), bring to a boil again, and simmer until the raisins are plump-about 5 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy

Rate It

Your rating: None
4.045
Average: 4 (20 votes)