Yogurt made better

This earthy carrot soup is here to soothe your nerves and fight free-radicals, what’s up doc, indeed!


  • 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 with Cashewmilk Yogurt