Roasted Eggplant Soup with Fennel and Caramelized Pecan

I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting. Oven roasting the eggplant gives it a smoky flavor, but as opposed to some rustic versions, the soup has a smooth texture and a lovely pale color. It gets a good squeeze of lemon juice, a drizzle of olive oil and a sprinkling of honey caramelized pecan