Directions:
- Melt butter 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-high heat until fragrant, 4 to 5 minutes; cool. 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 | 85.96 Kcal (360 kJ) | ||
| Calories from fat | 50.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 9% | |
|---|---|---|---|
| Cholesterol | 12.83mg | 4% | |
| Sodium | 42.04mg | 2% | |
| Potassium | 170.22mg | 4% | |
| Total Carbs | 7.61g | 3% | |
| Sugars | 4.99g | 20% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 54.85 Kcal (230 kJ) | ||
| Calories from fat | 31.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 9% | |
|---|---|---|---|
| Cholesterol | 8.19mg | 4% | |
| Sodium | 26.82mg | 2% | |
| Potassium | 108.61mg | 4% | |
| Total Carbs | 4.86g | 3% | |
| Sugars | 3.19g | 20% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 1.93g | 6% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 26.4mg | 4% | |
* 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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