This simple soup is delicious in winter or spring.
Carrot Cumin Soup
1 med. onion, chopped
2 T. olive oil or coconut butter
2 to 3 large carrots, sliced thin
1/4 t. ground cumin
1/2 t. salt
2 c. water
1/4 c pecans
Saute onion in the saucepan with butter, olive oil or coconut butter until translucent. Add carrots, cumin, salt, and combine. Add water and simmer (covered) for 30 minutes, or until the carrots are tender.
While the soup is cooking, heat a frying pan over medium-high heat, then toss pecan pieces until fragrant and toasted (don't over-brown).
Purée soup in food processor or blender until smooth.
Serve piping hot in bowls, topped with toasted pecans.
Serves two happy people.