I don’t usually make soup in the summer, especially when it’s over 100 degrees outside… except when someone in the house is sick. When you don’t feel well there is nothing more comforting than soup.
I found this original recipe years ago on a wonderful internet site called epicurious.com. I go to this site frequently for ideas in cooking and love to read the reviews submitted for each recipe to see how other cooks liked or disliked it. It's also fun to see how different cooks tweak the ingredients. The main thing I like to change with this recipe is double the cumin, since I love that spice.
CARROT CUMIN SOUP WITH TOASTED PECANS
1 large onion, chopped 2 Tbsp. butter 6 medium carrots, peeled and sliced thin 1 tsp. ground cumin 3 ½- 4 cups chicken broth 1/4 cup pecans, coarsely chopped
In medium saucepan cook onion in butter over moderate heat until onions are soft. Add sliced carrots and cumin and stir 1 minute. Add chicken broth and simmer, covered, 25 minutes, or until carrots are very tender. Let soup cool slightly.Place pecans on cookie sheet in 350 degrees oven for about 8 minutes or until fragrant and one shade darker.
Pour cooled soup into a blender and puree until smooth (never work with hot soup in a blender, as it can be dangerous). Pour back into saucepan and reheat to desired temperature. If soup is too thick, add more water or chicken broth to reach desired consistency. Divide soup into 4 bowls and top with toasted pecans or a dollop of sour cream, if desired. Serve hot.
If you prefer a vegetarian soup, use water instead of chicken broth. Serve with a loaf of French bread and butter.