* Note: The puree is rich enough in texture so that you could get away with using evaporated milk here.
In a 10-inch skillet, melt the butter over medium heat. Add the onion and saute until it starts to soften, about 3 minutes. Transfer the saute to a soup pot with 4 cups of the stock, the 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 or until the rice is quite soft.
Transfer the soup to a food processor and puree with the orange zest and juice, cream, and salt and pepper. Taste. If the carrots are flavorful enough, you won't need anything else, but if it's not quite there, add the nutmeg (to taste) and the brandy. 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 it's too thick for your liking, thin it with additional stock. Serve very hot in cups, garnished with a sprinkle of the toasted cashews.
This recipe serves 4 to 6.
Comments: This is essentially a puree of carrots and sauteed onions enriched with cream, brightened with a tad of tomato paste, and, of course, sparked with orange zest. Toasted cashews add crunch and contrast.
The carrots called for here are peeled; this adds to the smoothness of the finished puree. Pureed rice provides a slight thickening, an easy (and calorie-light) trick.
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