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

Spiced Carrot Soup
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