Carrot Cumin Soup with Toasted Pecans
Warm up with a bowl of velvety Carrot Cumin Soup with Toasted Pecans, a comforting blend of sweet, earthy, and nutty flavors. This recipe combines tender carrots, aromatic cumin, and a touch of garlic to create a silky, nutrient-packed soup that's elegantly spiced yet delightfully simple. The addition of toasted pecans lends a satisfying crunch and a hint of richness, while a swirl of optional heavy cream adds a luscious finish. Perfect for weeknight dinners or festive gatherings, this easy-to-make soup comes together in just 50 minutes and serves as a beautiful starter or light main dish. Garnished with fresh parsley and pecans, it's a visually stunning and flavorful way to elevate your soup game.
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Recipe Information
Ingredients
- 900 grams carrots
- 1 medium yellow onion
- 3 large garlic cloves
- 2 teaspoons ground cumin
- 1 liter vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 50 grams pecans
- 60 milliliters heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Peel and roughly chop the carrots into even-sized pieces. Dice the onion and mince the garlic.
In a large soup pot, heat the olive oil and butter over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Stir in the ground cumin and cook for 1 minute to release its aroma.
Add the chopped carrots to the pot and toss to coat with the onion and spice mixture.
Pour in the vegetable stock and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20-25 minutes, or until the carrots are fully tender.
While the soup is simmering, toast the pecans. Heat a dry skillet over medium-low heat, add the pecans, and stir frequently for 3-5 minutes until golden and fragrant. Remove from heat and set aside.
Once the carrots are tender, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
Stir in the heavy cream (if using) and season the soup with salt and black pepper to taste. Warm through for another 2 minutes.
Serve the soup hot in bowls. Garnish each bowl with toasted pecans, a sprinkle of chopped parsley, and an optional drizzle of extra cream.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 5384 mg | 234% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 65.8 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5231 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
