Carrot Cumin Soup with Toasted Pecans

1. 1

   Preheat oven to 350F.

2. 2

   In a saucepan cook onion in butter over moderate heat, stirring, until softened.

3. 3

   Add carrots, cumin, and salt and cook, stirring, 1 minute.

4. 4

   Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.

5. 5

   On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker.

6. 6

   Toss pecans with butter a nd salt to taste.

7. 7

   In a blender puree soup until smooth.

8. 8

   Divide soup between 2 soup bowls and top with pecans.

* Per serving · 4 servings · Values may vary.

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