Description
A comforting carrot soup enriched with roasted vegetables and spices, topped with spiced maple pecans.
Ingrédients
ÉCHELLE
- 2 tablespoons butter
- 1 onion, chopped
- Salt and pepper, to taste
- 4 cups carrots, peeled and sliced
- 6 cups vegetable broth
- 1 potato, peeled and diced
- 1 teaspoon maple syrup
- 1/2 cup pecans
- 1 tablespoon maple syrup (for garnish)
- 1/8 teaspoon curry powder
- 1/8 teaspoon paprika
- Fleur de sel, to taste
Préparation
- Preheat the oven to 350°F and prepare a baking sheet with a reusable non-stick mat.
- In a bowl, mix all the ingredients for the spiced pecans. Spread them out on the baking sheet and bake for 5 to 6 minutes until golden, then let cool.
- In a large pot, melt the butter over medium heat. Sauté the onion for about 10 minutes until translucent.
- Add the carrots, vegetable broth, potato, and maple syrup to the pot. Season with salt and pepper, then bring to a boil.
- Simmer for 30 minutes or until the carrots and potato are tender.
- Puree the soup using a blender or immersion blender. Adjust seasoning if needed.
- Serve hot, garnished with the spiced pecans.
Notes
Avoid overcooking the pecans to preserve their crunchiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Mots clés: carrot soup, vegetarian soup, comfort food, healthy recipe, winter recipe