CARROT CUMIN SOUP WITH TOASTED PECANS

Can be prepared in 45 minutes or less.

For soup
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

For pecans
2 tablespoons pecans, chopped coarse
1 teaspoon unsalted butter

Preheat oven to 350°F.

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.

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.

In a blender purée soup until smooth.