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.