Cashew-Carrot Soup
Cashew-Carrot Soup is an moderately easy dinner. Made with 1 tbsp. butter, 1/4 c. oil, 1 1/2 c. chopped onions, 4 c. grated carrot, packed tightly and 3 oz. tomato paste, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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