Carrot-orange Soup With Toasted Cashew Garnish
Ingredients
2 tbsps butter
1 onion
4 c fat-free chicken broth
1 1/2 lbs carrots
2 tbsps tomato paste
2 tbsps long rice
1 orange
1 c orange juice
1/2 c evaporated skim milk see note
1/8 tsp nutmeg
1 tbsp brandy
1 dash cayenne pepper cashews for
1/2 c 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.