Carrot Cumin Soup With Toasted Pecans
"Another yummy soup that I like to prepare during the Fall season."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 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
directions
- In a saucepan, melt 2 tablespoons butter over medium heat.
- Saute onions until tender.
- Add carrots, cumin, and salt; cook, stirring 1 minute.
- Add vegetable broth and bring to a boil.
- Cover, reduce heat, and simmer for 25 minutes or until carrots are tender.
- Spread out pecans on a baking sheet.
- Toast in oven at 350°F for 8 minutes or until 1 shade darker.
- Toss pecans with 1 teaspoon butter and add salt to taste; set aside.
- Pour soup into a blender container (may have to do in 2 batches).
- Puree until smooth.
- Pour soup into bowls and sprinkle with pecans on top.
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Reviews
-
This is a great tasty soup that filled me right up. I doubled the recipe for my family. My husband is out of town, so it was just me and the kids-to be honest the kids didn't go for it, but that's okay -more for me! Thanks for sharing, I will be making this again! -
Very easy and good too =) Thank you! i couldn't use pecans, because i didn't have any. Next time ! i used chicken broth. -
Pretty good, the pecans was what made the soup in our opinion. -
I didn't make the soup, but I needed to know how to toast pecans, and this method was perfect. Now...to make the soup when I get time...lol.
