Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 3/4 cups, serving 2
Ingredients
For soup
1 medium onion, chopped (about 3/4 cup)
2 tablespoons unsalted butter
2 to 3 large carrots, sliced thin (about 1 3/4 cups)
1/2 teaspoon ground cumin
1/2 teaspoon salt or to taste
2 cups water
For pecans
2 tablespoons pecans, chopped coarse
1 teaspoon unsalted butter
Preparation
Step 1
Preheat oven to 350°F.
Make soup:
Step 2
In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
Prepare pecans while carrot soup is simmering:
Step 3
On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
Step 4
In a blender purée soup until smooth.
Step 5
Divide soup between 2 soup bowls and top with pecans.
