• 2 tablespoons olive oil
  • 1 cup chopped white onion
  • 1 pound large carrots, peeled, cut into ½-inch dice (about 2 ⅔ cups)
  • 2 ½ cups vegetable broth or filtered water
  • 1 ½ teaspoons cumin seeds
  • 1 tablespoon maple syrup, agave (or another sweetener of choice)
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon Aleppo pepper or Korean chili flake
  • ½ cup Unsweetened Plain Cashewgurt®, stirred to loosen


Heat olive oil in large saucepan over medium-high heat. Add onion; sauté 2 minutes.

Mix in carrots. Add broth; bring to boil.

Reduce heat, cover, and simmer until carrots are very tender about 20 minutes.

Stir cumin seeds in small skillet over medium heat until fragrant, 4 to 5 minutes; cool.

Finely grind in spice mill. Remove soup from heat.

Puree in batches in a blender until smooth.

Return to the same pan.

Whisk in sweetener of choice and lemon juice. Season with salt and pepper.

Ladle soup into bowls. Drizzle with Cashewgurt® and sprinkle generously with cumin and Aleppo pepper or Korean chili flakes.

Spiced Carrot Soup

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