Cashew-Carrot Soup - cooking recipe

Ingredients

1 Tbsp. butter
1/4 c. oil
1 1/2 c. chopped onions
4 c. grated carrot, packed tightly
3 oz. tomato paste
1 c. chopped, unpeeled apple
6 c. stock
2 tsp. salt
1/3 to 1/2 c. brown rice
1 c. raisins
1 c. raw cashews (or almonds)
2 1/2 c. low-fat milk

Preparation

Melt butter and oil in large soup pot.
Saute onions 1 minute, stir in carrots and saute until onions are soft and transparent. Stir in tomato paste, apple, stock and salt.
Bring to a boil, stir in rice and cook until soup is a beautiful orange and carrots are tender, about a half hour.
Add raisins and cashews and simmer until raisins are plump, about 5 minutes.
Add 2 1/2 cups milk and heat or chill and serve cold.
Serves 8.