Carrot Cumin Soup With Toasted Pecans

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Another yummy soup that I like to prepare during the Fall season.

Ingredients Nutrition

Directions

  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.
Most Helpful

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!

Ridgely October 21, 2002

Very easy and good too =) Thank you! i couldn't use pecans, because i didn't have any. Next time ! i used chicken broth.

Elodie September 20, 2006

Pretty good, the pecans was what made the soup in our opinion.

Stephie Biggs December 15, 2003