Ingredients
| 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 |
Directions
Preheat oven to 350°F.
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.
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 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.
Source: www.epicurious.com