Cashew And Carrot Soup - cooking recipe

Ingredients

1 Tbsp. butter
1/4 c. oil
1 1/2 c. chopped onion
4 c. grated carrots
3 oz. tomato paste
1 c. chopped apples
6 c. stock
2 tsp. salt
1/3 c. raw brown rice
1 c. raisins
1 c. raw cashew pieces
1 to 3 tsp. honey
2 1/2 c. milk heated

Preparation

Melt butter and oil in a soup pot; saute onions for 1 minute. Stir in carrots; saute until onions are soft (orange).
Stir in tomato paste, apples, stock and salt.
Bring to boil; stir in rice.
Cover and simmer 45 minutes.
Remove 1 cup and blend. Return to pot.
Add raisins, cashews and honey; bring to boil again.
Simmer 5 minutes.
Add milk and heat through.
May be served hot or cold with a dob of yogurt.
Makes 2 1/2 quarts.