Easy recipe Easy Recipe Carrot Orange Soup with a Toasted Cashew Garnish

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I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in one thousand, nine hundred and ninety-one. Contributed by Catsrecipes Y-Group two tablespoons butter about one large white onion chopped five cups chicken stock two tablespoons honey (Recipes by ingridients honey) about one½ pounds thin carrots peeled and chopped two tablespoons tomato paste (Recipes by ingridients tomato paste) (Recipes by ingridients paste) (Recipes by ingridients paste) two tablespoons long-grain rice (Recipes by ingridients rice) grated zest of about one orange about one cup fresh orange juice ½ cup heavy whipping cream ½ teaspoon salt about one teaspoon freshly ground black pepper ⅛ teaspoon freshly grated nutmeg about one tablespoon brandy (Recipes by ingridients brandy) ¼ cup freshly toasted cashews coarsely chopped Directions In a ten-inch skillet melt the butter over medium heat. Add onion and sauté for three minutes. Transfer the sauté to a soup pot with stock,, honey (Recipes by ingridients honey) carrots, tomato paste (Recipes by ingridients tomato paste) (Recipes by ingridients paste) (Recipes by ingridients paste) and. rice (Recipes by ingridients rice) Bring to a boil then turn down the heat to medium low and let simmer covered for about thirty minutes. Transfer soup to a food processor and puree (Recipes by ingridients puree) with the orange zest, juice, cream, salt and pepper. Serve very hot in cups garnished with a sprinkle of the toasted cashews..