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.
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