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Carrot Orange Soup with a Toasted Cashew Garnish

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Description Edit

I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.

Ingredients Edit

Directions Edit

  1. In a 10-inch skillet melt the butter over medium heat.
  2. Add onion and sauté for 3 minutes.
  3. Transfer the sauté to a soup pot with stock, honey, carrots, tomato paste and rice.
  4. Bring to a boil then turn down the heat to medium low and let simmer covered for 30 minutes.
  5. Transfer soup to a food processor and puree with the orange zest, juice, cream, salt and pepper.
  6. Serve very hot in cups garnished with a sprinkle of the toasted cashews.

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