How to make it

  • In a 10-inch skillet melt the butter over medium heat.
  • Add onion and sauté for 3 minutes.
  • Transfer the sauté to a soup pot with stock, honey, carrots, tomato paste and rice.
  • Bring to a boil then turn down the heat to medium low and let simmer covered for 30 minutes.
  • Transfer soup to a food processor and puree with the orange zest, juice, cream, salt and pepper. Serve very hot in cups garnished with a sprinkle of the toasted cashews.

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