Name: Carrot-Orange Soup with Toasted Cashew Garnish
Ingredients: 2 tb Butter; 1 lg Onion; chopped; 4 c Chicken broth; 1 tb Honey; or to taste; 1 1/2 lb Carrots; peeled and chopped; 2 tb Tomato paste; 2 tb Long-grain rice; Orange zest; from 1 orange; 1 c Fresh orange juice; 1/2 c Evaporated skim milk; Salt and pepper; to taste; 1/8 ts Nutmeg; optional; 1 tb Brandy; optional; 1 ds Cayenne pepper; optional; Toasted cashews; for garnish

The church at Ephesus faced a culture characterized by immorality. We, too, live in a culture tolerant of sexual immorality. It is popular to be open-minded to many types of sin, calling them personal choices or alternative lifestyles. But when the body of believers begins to tolerate sin in the church, it is lowering the church's standards and compromising its witness. Remember that God's approval is infinitely more important than the world's. Use God's Word, not what people around you are willing to accept, to set the standards for what is right or wrong.

Bruce Barton

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy		Appetizers, Low fat, Soups and s, Vegetables	6	Servings

INGREDIENTS

2	tb	Butter
1	lg	Onion; chopped
4	c	Chicken broth
1	tb	Honey; or to taste
1 1/2	lb	Carrots; peeled and chopped
2	tb	Tomato paste
2	tb	Long-grain rice
		Orange zest; from 1 orange
1	c	Fresh orange juice
1/2	c	Evaporated skim milk
		Salt and pepper; to taste
1/8	ts	Nutmeg; optional
1	tb	Brandy; optional
1	ds	Cayenne pepper; optional
		Toasted cashews; for garnish

INSTRUCTIONS

In a 10" skillet, melt butter over medium heat. Add onion and saute until
it starts to soften, about 3 minutes. Transfer the saute to a soup pot with
broth, honey, carrots, tomato paste, and rice. Bring to a boil, then turn
down heat to medium low and let simmer, covered for 30 minutes or until the
rice is quite soft.
Transfer soup to a blender and puree with the orange zest and juice, cream,
and salt and pepper. Taste. If carrots are flavorfull enough, you won't
need anything else, but if its not quite there, add nutmeg, brandy and
cayenne to taste. For extra smoothness, you may strain the soup after
pureeing.
Return the soup to the pot and reheat, watching closely to prevent burning.
Taste. If its too thick, thin with additional broth. Serve with toasted
cashews as garnish.
Per serving: 201 Calories; 6g Fat (27% calories from fat); 11g Protein; 26g
Carbohydrate; 13mg Cholesterol; 1237mg Sodium
Recipe by: Dairy Hollow House
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
<ebburtis@ix.netcom.com> on Sep 19, 97

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”