Cashew Carrot Soup
|Onions||2 Medium, sliced|
|Coarsely shredded cabbage/Turnip greens / swiss chard||2 Cup (32 tbs)|
|Grated carrots||2 Cup (32 tbs)|
|Chopped apple||1 Cup (16 tbs)|
|Beef stock||5 Cup (80 tbs)|
|Tomato paste||2 Tablespoon|
|Brown rice||1⁄3 Cup (5.33 tbs)|
|Chopped cashew nuts||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Yogurt||1 1⁄2 Cup (24 tbs)|
Using a Dutch oven or heavy-bottom pot, saute onions in oil, then stir in greens and saute a few minutes; then add the carrots and cook a minute or so longer.
Stir in apple, beef stock and tomato paste.
Bring mixture to a boil and add rice.
Simmer, covered, for 35 to 40 minutes or until carrots are tender and rice is cooked.
Add cashew nuts and raisins and cook until raisins are "plumped." Season to taste.
Serve each bowl of soup topped with a generous dollop of yogurt.