Ingredients
- 10 skillet
- 1 onion (chopped)
- 1 orange
- 1 salt and pepper
- 950 ml fat-free chicken broth
- 375 gr carrots (peeled)
- 240 ml orange juice (fresh)
- 120 ml cream (heavy)
- 120 ml evaporated skim milk see note
- 34 gr tomato paste
- 28 gr butter
- 16 gr long rice (grain)
- 14 gr brandy (optional)
- 1 gr nutmeg (optional)
- 1 gr cayenne pepper cashews for (optional toasted garnish)
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.
