Directions:
- Melt butter in large saucepan over medium-high heat. Add onion, saute 2 minutes. Mix in carrots. Add broth, bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
- Stir cumin seeds in small skillet over med-high heat until fragrant, 4-5 minute. Cool and then finely grind in spice mill.
- Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice and allspice. Season with salt and pepper.
- Ladle soup into bowls. Drizzle yogurt over, sprinkle generously with cumin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.71 Kcal (367 kJ) | ||
| Calories from fat | 37.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 6% | |
|---|---|---|---|
| Cholesterol | 9.62mg | 3% | |
| Sodium | 70.65mg | 3% | |
| Potassium | 309.07mg | 7% | |
| Total Carbs | 11.38g | 4% | |
| Sugars | 6.58g | 26% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.3mg | 1% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 50.34 Kcal (211 kJ) | ||
| Calories from fat | 21.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 6% | |
|---|---|---|---|
| Cholesterol | 5.52mg | 3% | |
| Sodium | 40.55mg | 3% | |
| Potassium | 177.39mg | 7% | |
| Total Carbs | 6.53g | 4% | |
| Sugars | 3.78g | 26% | |
| Dietary Fiber | 1.23g | 9% | |
| Protein | 1.63g | 6% | |
| Vitamin C | 3mg | 9% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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