Ingredients:
1 onions, 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:
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 350 F 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.
Servings: 2
Time preparation: 30 min.
Time total: 70 min.