Carrot Orange Soup With A Toasted Cashew Garnish

Directions

1. * Note: The puree is rich sufficient in texture so which you could get away with using evaporated lowfat milk here.
2. In a 10-inch skillet, heat the butter over medium heat. Add in the onion and saute/fry till it starts to soften, about 3 min. Transfer the saute/fry to a soup pot with 4 c. of the stock, the honey, carrots, tomato paste, and rice. Bring to a boil, then turn down the heat to medium-low and let simmer, covered, for 30 min or possibly till the rice is quite soft.
3. Transfer the soup to a food processor and puree with the orange zest and juice, cream, and salt and pepper. Taste. If the carrots are flavorful sufficient, you will not need anything else, but if it's not quite there, add in the nutmeg (to taste) and the brandy. For extra smoothness, you may strain the soup after pureeing.
4. Return the soup to the pot and reheat, watching closely to prevent burning. Taste. If it's too thick for your liking, thin it with additional stock. Serve very warm in c., garnished with a sprinkle of the toasted cashews.
5. This recipe serves 4 to 6.
6. Comments: This is essentially a puree of carrots and sauteed onions enriched with cream, brightened with a tad of tomato paste, and, of course, sparked with orange zest. Toasted cashews add in crunch and contrast.
7. The carrots called for here are peeled; this adds to the smoothness of the finished puree. Pureed rice provides a slight thickening, an easy (and calorie-light) trick.