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Categories:
butter oil onions grated carrot tomato paste apple stock salt brown rice raisins cashews low-fat milk
Viewed: 29 - Published at: 9 years agoIngredients
- 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
Method
- 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.
