Carrot-orange Soup With Toasted Cashew Garnish
Ingredients
28 gr butter
1 onion
950 ml fat-free chicken broth
375 gr carrots
34 gr tomato paste
16 gr long rice
1 orange
240 ml orange juice
120 ml evaporated skim milk see note
1 gr nutmeg
14 gr brandy
1 gr cayenne pepper cashews for
120 ml cream
10 skillet
1 salt and pepper
Instructions
Return the soup to the pot and reheat, watching closely to prevent burning. Taste. If its too thick, thin with additional broth. Serve with toasted cashews as garnish.