Carrot Cumin Soup with Toasted Pecans

• 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

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

onion, unsalted butter, carrots, ground cumin, salt, water, pecans, unsalted butter

Taken from www.epicurious.com/recipes/food/views/carrot-cumin-soup-with-toasted-pecans-14290 (may not work)