Summer Harvest Cashew & Carrot Soup

• 1 tablespoon butter
• 1/4 cup sunflower seed oil
• 1 1/2 cups chopped onion
• 4 cups peeled, then grated carrots (packed tightly for measuring
• 3 onces tomato paste
• 1 cup peeled, then chopped green apples
• 6 cups vegetable or chicken stock
• 2 teaspoons fine sea salt
• 1/3 cup raw brown rice
• 1 cup raisins
• 1 cup raw cashew pieces
• 2 teaspoons honey
• 2 1/2 cups milk OR 1/4 cup plain yogurt
• 4 teaspoons fresh chopped parsley for garnish

1. Melt the butter and oil in a soup pot: saute the chopped onions for 1 minute, stir in the carrots and saute until the onions are soft and transparent. They will be slightly orange rather than brown.
2. Stir in the tomato paste, apple, stock, and salt. Bring the mixture to a boil, then stir in the brown rice.
3. Cover and cook for 45 minutes over medium-low heat, until the soup is a glowing orange and the carrots are tender, but not mushy.
4. Remove one cup of soup from the pot, put in blender and buzz until smooth, return it to the pot.
5. Add raisins, cashews, and honey, bring to a boil again, and simmer until the raisins are plump - about 5 minutes.
6. You may now either add the milk and heat through OR serve the soup with the 1/4 cup yogurt added on top.
7. Garnish each bowl with a teaspoon of parsley and serve.

butter, sunflower seed oil, onion, carrots, tomato paste, green apples, vegetable, salt, brown rice, raisins, cashew pieces, honey, milk, parsley

Taken from www.epicurious.com/recipes/member/views/summer-harvest-cashew-carrot-soup-1202909 (may not work)