Carrot Cumin Soup With Toasted Pecans

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.