Cashew and Carrot Soup
|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)|
|Raw brown rice||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs)|
|Cashew pieces/Chopped whole cashews||1 Cup (16 tbs)|
|Dairy products||2 1⁄2 Cup (40 tbs)|
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.