Directions:
- Preheat oven to 350°F.
- Make soup: In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
- Prepare pecans while carrot soup is simmering: On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
- In a blender purée soup until smooth.
- Divide soup between 2 soup bowls and top with pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.1 Kcal (1231 kJ) | ||
| Calories from fat | 220.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.49g | 38% | |
|---|---|---|---|
| Cholesterol | 35.61mg | 12% | |
| Sodium | 665.88mg | 28% | |
| Potassium | 509.43mg | 11% | |
| Total Carbs | 18.5g | 6% | |
| Sugars | 8.4g | 34% | |
| Dietary Fiber | 5.83g | 23% | |
| Protein | 3.42g | 7% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 1.2mg | 42% | |
| Iron | 0.8mg | 4% | |
| Calcium | 93mg | 9% | |
| Amount Per 100 g | |||
| Calories | 67.09 Kcal (281 kJ) | ||
| Calories from fat | 50.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 38% | |
|---|---|---|---|
| Cholesterol | 8.12mg | 12% | |
| Sodium | 151.89mg | 28% | |
| Potassium | 116.21mg | 11% | |
| Total Carbs | 4.22g | 6% | |
| Sugars | 1.92g | 34% | |
| Dietary Fiber | 1.33g | 23% | |
| Protein | 0.78g | 7% | |
| Vitamin C | 2.5mg | 18% | |
| Vitamin A | 0.3mg | 42% | |
| Iron | 0.2mg | 4% | |
| Calcium | 21.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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