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