Carrot Orange Soup with a Toasted Cashew Garnish

I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 tablespoons butter
 * 1 large white onion chopped
 * 5 cups chicken stock
 * 2 tablespoons honey
 * 1½ pounds thin carrots peeled and chopped
 * 2 tablespoons tomato paste
 * 2 tablespoons long-grain rice
 * grated zest of 1 orange
 * 1 cup fresh orange juice
 * ½ cup heavy whipping cream
 * ½ teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * ⅛ teaspoon freshly grated nutmeg
 * 1 tablespoon brandy
 * ¼ cup freshly toasted cashews coarsely chopped

Directions

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