Carrot Soup with Buttered Pecans
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
Make this simple, healthy soup a day ahead, reheat, and spoon into cute teacups. Your guests will never know it is basically carrots and water.
Carrot Soup
  • 2 medium sweet onions, chopped
  • 6 tablespoons butter, unsalted
  • 3 lbs carrots sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon powdered cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1- 2 tablespoons dark brown sugar (optional) You will only need the sugar if your carrots aren't very flavorful
  • 8 cups water
  • salt to taste
  • ¾ cup chopped pecans
  • 1½ tablespoon butter, unsalted
  • salt
Carrot Soup
  1. Melt butter in a large pot over very low heat. Spread chopped onion out in one layer. Once onions turn translucent sprinkle them with a little salt. Avoid the urge to stir. Once onions have begun to caramelize (15 minute), add spices (cumin, cinnamon, nutmeg, salt) and give them a good toss. Then add sliced carrots and cook stirring until fragrant. Add water, simmer covered, until carrots are tender (smushy with back of spoon). Puree soup in food processor.
  1. Spread pecans in one layer on a cookie sheet and toast in a 350 F oven until golden and fragrant.. Melt butter in skillet, toss toasted pecans in butter, sprinkle with salt.
  2. Spoon hot soup into 10 appetizer cups or 5 - 6 soup bowls. Garnish with pecans.
Recipe by Tasting Pour by Jade Helm at