- Roast pecans on a baking sheet in the oven at 350F for 5 minutes.
- Melt the coconut oil in a nonstick pan.
- Fry the spices over medium heat for about 1 minute (be careful not to burn the spices!). Add salt and the roasted pecans and stir to coat each pecan.
- Add the maple syrup, and stir until it evaporates (a few minutes). Let cool completely before topping your soup. You can keep the nuts in an airtight container or bag for future use.
Garnish with coconut milk and pecans