Free Recipe Carrot-Cashew Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Carrot-Cashew Soup Recipe
2 tb Olive oil; or less
1 c Finely chopped onion
2 c Shredded cabbage; from white
-or green head
2 c Coarsely shredded carrots
3 c Vegetable stock
15 oz Tomato sauce
1 Apple; peeled and cored, and
-cut into half-inch chunks
1/3 c Uncooked brown rice
1/2 ts Ground pepper
1 ds Salt
1/2 c Raw cashews
1/2 c Golden raisins
2 c Soy milk
Carrot-Cashew Soup Preparation
In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the cabbage and carrots; continue to cook, stirring occasionally, until the cabbage is wilted and the carrots are softened, about 3 minutes. Stir in the vegetable stock, tomato sauce, apple, rice, black pepper and salt. When the liquid comes to a boil, reduce the heat to medium; cover and cook until the carrots are tender and the rice is done, about 25 minutes. Stir in the cashews and raisins; cover and continue to cook until the raisins are softened and plumped, about 5 minutes. Reduce the heat to medium; add the soy milk and stir until heated through. Adjust the seasoning to taste. Recipe from The Complete Soy Cookbook by Paulette Mitchell (MacMillan USA, $17.95). Tested by Susan Selasky for the Detroit Free Press Test Kitchen. [295 calories (38% from fat), 12 grams fat (2 grams sat. fat), 41 grams carbohydrate, 9 grams protein, 513 mg sodium, 0 mg cholesterol, 67 mg calcium, 7 grams fiber.] By SYLVIA RECTOR, Detroit <www.freepress.com> on Sep 09, 1998, converted by MC_Buster. Recipe by: THE COMPLETE SOY COOKBOOK by Paulette Mitchell Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 12, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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