Carrot Cumin Soup with Toasted Pecans Recipe

Carrot Cumin Soup with Toasted Pecans Recipe

  • 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
  1. Preheat oven to 350°F.
  2. 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. 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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