Carrot Orange Soup with a Toasted Cashew Garnish

== Description ==
I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 2 tablespoons butter
* 1 large white onion chopped
* 5 cups chicken stock
* 2 tablespoons honey
* 1½ pounds thin carrots peeled and chopped
* 2 tablespoons tomato paste
* 2 tablespoons long-grain rice
* grated zest of 1 orange
* 1 cup fresh orange juice
* ½ cup heavy whipping cream
* ½ teaspoon salt
* 1 teaspoon freshly ground black pepper
* ⅛ teaspoon freshly grated nutmeg
* 1 tablespoon brandy
* ¼ cup freshly toasted cashews coarsely chopped
== Directions ==
# In a 10-inch skillet melt the butter over medium heat.
# Add onion and sauté for 3 minutes.
# Transfer the sauté to a soup pot with stock, honey, carrots, tomato paste and rice.
# Bring to a boil then turn down the heat to medium low and let simmer covered for 30 minutes.
# Transfer soup to a food processor and puree with the orange zest, juice, cream, salt and pepper.
# Serve very hot in cups garnished with a sprinkle of the toasted cashews.
Category:Brandy Recipes
Category:Carrot Soup Recipes
Category:Cashew Recipes
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Heavy cream Recipes
Category:Honey Recipes
Category:Long-grain rice Recipes
Category:Onion Recipes
Category:Orange juice Recipes