Spiced Carrot Soup with Cashewmilk Yogurt

Ingredients

• 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

Prep

• 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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