Carrot Cumin Soup With Toasted Pecans

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

• Ready In: 1 hr 10 mins
• 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

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.