Ingredients

• 1 medium onion, chopped (about 3/4 cup)
• 2 tablespoons unsalted butter
• 2 to 3 large carrots, sliced thin (about 1 3/4 cups)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt or to taste
• 2 cups water
• 2 tablespoons pecans, chopped coarse
• 1 teaspoon unsalted butter

Instructions

1. Preheat oven to 350°F.
2. Make soup: In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
3. In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.
4. Prepare pecans while carrot soup is simmering: On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
5. On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a nd salt to taste.
6. In a blender purée soup until smooth. Divide soup between 2 soup bowls and top with pecans.
7. In a blender purée soup until smooth.
8. Divide soup between 2 soup bowls and top with pecans.