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 Cashewmilk Yogurt and sprinkle generously with cumin and Aleppo pepper or Korean chili flakes.
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