• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Carrot-Cashew Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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.

Recipe from "The Complete Soy Cookbook" by Paulette Mitchell (MacMillan
USA, $17.95). Tested by Susan Selasky for the Detroit Free Press Test

[295 calories (38% from fat), 12 grams fat (2 grams sat. fat), 41 grams
carbohydrate, 9 grams protein, 513 mg sodium, 0 mg cholesterol, 67 mg
calcium, 7 grams fiber.]

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