Cashew And Carrot Soup

• 1 Tbsp. butter
• 1/4 c. oil
• 1 1/2 c. chopped onion
• 4 c. grated carrots
• 3 oz. tomato paste
• 1 c. chopped apples
• 6 c. stock
• 2 tsp. salt
• 1/3 c. raw brown rice
• 1 c. raisins
• 1 c. raw cashew pieces
• 1 to 3 tsp. honey
• 2 1/2 c. milk heated

1. Melt butter and oil in a soup pot; saute onions for 1 minute. Stir in carrots; saute until onions are soft (orange).
2. Stir in tomato paste, apples, stock and salt.
3. Bring to boil; stir in rice.
4. Cover and simmer 45 minutes.
5. Remove 1 cup and blend. Return to pot.
6. Add raisins, cashews and honey; bring to boil again.
7. Simmer 5 minutes.
8. Add milk and heat through.
9. May be served hot or cold with a dob of yogurt.
10. Makes 2 1/2 quarts.

butter, oil, onion, carrots, tomato paste, apples, stock, salt, brown rice, raisins, cashew pieces, honey, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290839 (may not work)