Carrot Cumin Soup With Toasted Pecans

READY IN: 1hr 10mins
Recipe by ratherbeswimmin

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

Top Review by lisar

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!

Ingredients Nutrition


  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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