Carrot Cumin Soup with Toasted Pecans


Carrot Cumin Soup with Toasted Pecans


Quantity Ingredients
2 tbsp unsalted butter
1 1 medium onion, chopped (about 3/4 cup)
2 to 3 large carrots, sliced thin (about 1 3/4 cups)
1/2 tsp ground cumin
1/2 tsp salt or to taste
2 cups water
2 tbsp pecans, chopped coarse
1 tsp unsalted butter


Preheat oven to 350°F.

Make soup:

  1. In a saucepan cook onion in butter over moderate heat, stirring, until softened.
  2. Add carrots, cumin, and salt and cook, stirring, 1 minute.
  3. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.

Prepare pecans while carrot soup is simmering:

  1. On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker.
  2. Toss pecans with butter and salt to taste.

In a blender purée soup until smooth.

Divide soup between 2 soup bowls and top with pecans.

Makes 2 3/4 cups, serving 2.