Easy Carrot Soup with Toasted Pecans

By nancytripp

Ingredients

• FOR SOUP
• 1 large onion, chopped
• 1/2 stick (4 tablespoons) unsalted butter
• 1 1/4 pounds large carrots, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 4 cups water
• FOR PECANS
• 1/2 cup pecans, coarsely chopped
• 1 tablespoon unsalted butter, softened
• Salt

Details

Servings 4

Preparation

Step 1

Put a rack in middle of oven and preheat oven to 350°F.

Make the soup: Cook onion in butter in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add carrots, cumin, and salt and cook, stirring, until fragrant, about 1 minute. Add water, bring to a simmer, and simmer, covered, until carrots are very tender, 25 to 30 minutes.

Meanwhile, prepare the pecans: Toast pecans on a baking sheet in oven until fragrant and a shade darker, about 8 minutes. Toss them with butter and salt to taste.

Puree carrot mixture in a blender in 2 batches (use caution when blending hot liquids) until smooth.

Serve soup sprinkled with pecans.

Cook's Note:
The soup can be made up to 2 days ahead. Cool, uncovered, then refrigerate, covered.