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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Peel and roughly chop the carrots into even-sized pieces. Dice the onion and mince the garlic.

Step 2

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.

Step 3

Stir in the ground cumin and cook for 1 minute to release its aroma.

Step 4

Add the chopped carrots to the pot and toss to coat with the onion and spice mixture.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Stir in the heavy cream (if using) and season the soup with salt and black pepper to taste. Warm through for another 2 minutes.

Step 9

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

Serving size	(2183.6g)

Amount per serving	% Daily Value*
Calories	1744.0

Total Fat 109.5g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 17.4g
Cholesterol 98.8mg	0%
Sodium 5383.8mg	0%
Total Carbohydrate 175.3g	0%
Dietary Fiber 45.3g	0%
Total Sugars 65.8g
Protein 35.3g	0%

Vitamin D 0IU	0%
Calcium 620.5mg	0%
Iron 12.9mg	0%
Potassium 5230.9mg	0%

*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.

Source of Calories

Fat: 53.9%

Protein: 7.7%

Carbs: 38.4%