Carrot Cumin Soup With Toasted Pecans |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Another yummy soup that I like to prepare during the Fall season. Ingredients:
1 onion, chopped |
2 tablespoons butter |
3 large carrots, sliced thin |
1/2 teaspoon ground cumin |
salt |
2 cups vegetable broth |
2 tablespoons pecans, coarsely chopped |
1 teaspoon butter |
Directions:
1. In a saucepan, melt 2 tablespoons butter over medium heat.
2. Saute onions until tender.
3. Add carrots, cumin, and salt; cook, stirring 1 minute.
4. Add vegetable broth and bring to a boil.
5. Cover, reduce heat, and simmer for 25 minutes or until carrots are tender.
6. Spread out pecans on a baking sheet.
7. Toast in oven at 350°F for 8 minutes or until 1 shade darker.
8. Toss pecans with 1 teaspoon butter and add salt to taste; set aside.
9. Pour soup into a blender container (may have to do in 2 batches).
10. Puree until smooth.
11. Pour soup into bowls and sprinkle with pecans on top.
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