Soup — Carrot-Orange Soup with a Toasted Cashew Garnish

This is our favorite recipe from the 1992 cookbook: Dairy Hollow House Soup & Bread Cookbook, by Crescent Dragonwagon. We prepare this soup before departing on a blue water passage aboard ADAGIO. It makes an excellent appetizer or main dish, and is sooooooo good for you, too!

This recipe serves approximately 8 people as a main dish.

Prepare all of the ingredients in advance, so that you are ready to add each ingredient to the soup as it is called for.


  • 2 T Canola Oil
  • 1 large Onion, chopped
  • 3 medium-sized Red Bell Peppers, diced
  • 4 cups Chicken Stock
  • 1 Tb Honey
  • 1-1/2 lbs Carrots, peeled and finely chopped or grated
  • 2 Tb Tomato Paste
  • 2 Tb Long-grain Rice
  • Grated Zest of one Orange
  • 1 cup freshly squeezed Orange Juice
  • Salt and freshly ground Black Pepper to taste
  • Freshly toasted Cashew nuts, either whole or chopped for garnish


  1. In a large soup pot, sauté the chopped Onion in the Oil for 3 minutes. Add the diced Red Bell Peppers, and sauté for 5 minutes more.

  2. Add the Chicken Stock, Honey, Tomato Paste, Rice and Carrots. Bring to a boil, then turn down the heat and simmer for 30 minutes or until Rice is soft and the Carrots are tender.

  3. Remove the pot from the heat.
  4. Add the Salt and Pepper, Orange Juice and Grated Zest.
  5. Purée some of the soup in a Blender, or if you have a Hand Blender, submerge the blade into the soup pot and purée the soup until smooth with small chunks.
  6. Serve garnished with the toasted Cashews.

This soup keeps well in the refrigerator.



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