Carrot Cumin Soup With Toasted Pecans
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 medium
Onion (chopped about 3/4 cup)1 tsp
Unsalted Butter1 tsp
Ground Cumin1 tsp
Salt2 cups
Water2 tbsps
Pecan (chopped coarse)Directions:
1
Preheat oven to 350°F
2
Preheat oven to 350°F
3
Make soup: In a saucepan cook onion in butter over moderate heat, stirring, until softened
4
Add carrots, cumin, and salt and cook, stirring, 1 minute
5
Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender
6
In a saucepan cook onion in butter over moderate heat, stirring, until softened
7
Add carrots, cumin, and salt and cook, stirring, 1 minute
8
Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender
9
Prepare pecans while carrot soup is simmering: On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker
10
Toss pecans with butter a nd salt to taste
11
On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker
12
Toss pecans with butter a nd salt to taste
13
In a blender purée soup until smooth
14
Divide soup between 2 soup bowls and top with pecans
15
In a blender purée soup until smooth
16
Divide soup between 2 soup bowls and top with pecans