Carrot Cumin Soup With Toasted Pecans

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Carrot Cumin Soup With Toasted Pecans

 

Soup

 

1 med onion, chopped

2 tbsp olive oil

4 lg carrots, sliced thin

1/2 tsp ground cumin

1/2 tsp salt or to taste

3 cups water vegetable broth

 

Garnish

 

2 tbsp pecans, chopped coarse

1 tsp butter, melted & tossed with pecans

 

Preheat oven to 350F.

 

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.

Blend soup in batches and reheat. Serve with

toasted pecan garnish on top.

 

Prepare pecans while carrot soup is simmering: On a baking sheet toast pecans in

middle of oven 8 minutes, or until fragrant and a shade darker.

 

 

 

 

 

 

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