Carrot-Orange Soup with Toasted Cashew Garnish

2 tbsps butter

1 lg onion -- chopped

4 c fat-free chicken broth

1 tbsp honey -- or to taste

1 1/2 lbs carrots -- peeled and chopped

2 tbsps tomato paste

2 tbsps long-grain rice

orange zest -- from 1 orange 1 c fresh orange juice

1/2 c evaporated skim milk -- * see note

salt and pepper -- to taste 1/8 tsp nutmeg -- optional

1 tbsp brandy -- optional

dash cayenne pepper -- optional toasted cashews -- for garnish

*Original recipe called for 1/2 c heavy cream.

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.