Directions:
- In a saucepan, melt 2 tablespoons butter over medium heat.
- Saute onions until tender.
- Add carrots, cumin, and salt; cook, stirring 1 minute.
- Add vegetable broth and bring to a boil.
- Cover, reduce heat, and simmer for 25 minutes or until carrots are tender.
- Spread out pecans on a baking sheet.
- Toast in oven at 350°F for 8 minutes or until 1 shade darker.
- Toss pecans with 1 teaspoon butter and add salt to taste; set aside.
- Pour soup into a blender container (may have to do in 2 batches).
- Puree until smooth.
- Pour soup into bowls and sprinkle with pecans on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.46 Kcal (1903 kJ) | ||
| Calories from fat | 264.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.41g | 45% | |
|---|---|---|---|
| Cholesterol | 38.07mg | 13% | |
| Sodium | 1346.47mg | 56% | |
| Potassium | 888.23mg | 19% | |
| Total Carbs | 45.11g | 15% | |
| Sugars | 13.12g | 52% | |
| Dietary Fiber | 8.19g | 33% | |
| Protein | 8.29g | 17% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 1.2mg | 42% | |
| Iron | 3.3mg | 18% | |
| Calcium | 102.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 103.08 Kcal (432 kJ) | ||
| Calories from fat | 60.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.67g | 45% | |
|---|---|---|---|
| Cholesterol | 8.64mg | 13% | |
| Sodium | 305.4mg | 56% | |
| Potassium | 201.46mg | 19% | |
| Total Carbs | 10.23g | 15% | |
| Sugars | 2.98g | 52% | |
| Dietary Fiber | 1.86g | 33% | |
| Protein | 1.88g | 17% | |
| Vitamin C | 3.5mg | 26% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 0.7mg | 18% | |
| Calcium | 23.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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