Carrot Cumin Soup With Toasted Pecans Recipe 🥕🍲
Overview:
This Carrot Cumin Soup with Toasted Pecans is a delightful blend of flavors that will warm you up on a chilly winter night or any weeknight when you’re craving something comforting yet nutritious. Bursting with the earthy sweetness of carrots and the aromatic essence of cumin, this soup is elevated with a crunchy, buttery pecan topping that adds texture and depth to every spoonful. With just under 4 hours of total time and a prep and cook time combined clocking in at just over an hour, this recipe is perfect for those seeking a quick and satisfying meal packed with wholesome goodness.
Nutritional Information:
- Calories: 285.9 per serving
- Fat Content: 24g
- Saturated Fat Content: 9.4g
- Cholesterol Content: 35.6mg
- Sodium Content: 172.3mg
- Carbohydrate Content: 18.1g
- Fiber Content: 5.2g
- Sugar Content: 7.8g
- Protein Content: 3g
Ingredients:
- 1 onion
- 2 tablespoons butter
- 3 large carrots
- 1/2 teaspoon ground cumin
- Salt, to taste
- 2 cups vegetable broth
- 2 tablespoons pecans
- 1 teaspoon butter (for toasting pecans)
Instructions:
| Step | Description |
|---|---|
| 1 | In a saucepan, melt 2 tablespoons of butter over medium heat. |
| 2 | Saute the onions until tender. |
| 3 | Add in the carrots, ground cumin, and salt. Cook, stirring, for about 1 minute. |
| 4 | Pour in the vegetable broth and bring the mixture to a boil. |
| 5 | Reduce the heat, cover, and let the soup simmer for approximately 25 minutes, or until the carrots are tender. |
| 6 | Meanwhile, spread out the pecans on a baking sheet and toast them in an oven preheated to 350°F for about 8 minutes, or until they’re a shade darker. |
| 7 | Toss the toasted pecans with 1 teaspoon of butter and salt to taste, then set them aside. |
| 8 | Once the soup is ready, pour it into a blender container (you may need to do this in 2 batches) and puree until smooth. |
| 9 | Serve the soup in bowls and sprinkle the toasted pecans on top. |
Tips:
- For added flavor, consider garnishing the soup with a drizzle of cream or a dollop of Greek yogurt before sprinkling the toasted pecans.
- To make the soup even heartier, you can add a handful of cooked quinoa or brown rice to the blender along with the soup for extra texture and nutrition.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days, making it a convenient option for meal prep or leftovers.
Serving:
This recipe yields 2 servings, making it perfect for a cozy dinner for two. Pair it with a crusty loaf of bread or a simple green salad for a complete and satisfying meal. Whether you’re enjoying it on a winter evening or as a quick weeknight dinner, this Carrot Cumin Soup with Toasted Pecans is sure to become a favorite in your recipe rotation. Enjoy!
