Carrot Cumin Soup With Toasted Pecans

• 1 onion, chopped
• 2 tablespoons butter
• 3 large carrots, sliced thin
• 12 teaspoon ground cumin
• salt
• 2 cups vegetable broth
• 2 tablespoons pecans, coarsely chopped
• 1 teaspoon butter

1. In a saucepan, melt 2 tablespoons butter over medium heat.
2. Saute onions until tender.
3. Add carrots, cumin, and salt; cook, stirring 1 minute.
4. Add vegetable broth and bring to a boil.
5. Cover, reduce heat, and simmer for 25 minutes or until carrots are tender.
6. Spread out pecans on a baking sheet.
7. Toast in oven at 350F for 8 minutes or until 1 shade darker.
8. Toss pecans with 1 teaspoon butter and add salt to taste; set aside.
9. Pour soup into a blender container (may have to do in 2 batches).
10. Puree until smooth.
11. Pour soup into bowls and sprinkle with pecans on top.

onion, butter, carrots, ground cumin, salt, vegetable broth, pecans, butter

Taken from www.food.com/recipe/carrot-cumin-soup-with-toasted-pecans-43421 (may not work)