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Carrot Cashew Soup

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


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.

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