Carrot Cumin Soup with Toasted Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 medium onion, chopped (about 3/4 cup) |
2 tablespoons unsalted butter |
2 to 3 large carrots, sliced thin (about 1 3/4 cups) |
1/2 teaspoon ground cumin |
1/2 teaspoon salt or to taste |
2 cups water |
2 tablespoons pecans, chopped coarse |
1 teaspoon unsalted butter |
Directions:
1. Preheat oven to 350°F.
2. Make soup: In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
3. Prepare pecans while carrot soup is simmering: On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
4. In a blender purée soup until smooth.
5. Divide soup between 2 soup bowls and top with pecans.
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