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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 1 onion, chopped
- 2 tablespoons butter
- 3 large carrots, sliced thin
- 12 teaspoon ground cumin
- salt
- 2 cups vegetable broth
- 2 tablespoons pecans, coarsely chopped
- 1 teaspoon butter
Method
- 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 350F 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.
