Directions:
- Melt butter in large saucepan over medium heat.
- Add oinion;saute 2 minuites.
- Mix in carrots.
- Reduce heat,cover and simmer until carrots are very tender,about 20 minuites.
- Stir cumin seed in small skillet over medium-high heat until fragrent about 4-5 minuites.
- Cool seeds & finly grind in spice mill.
- Remove soup from heat.
- Puree in batches until smooth.
- Return to same pan.
- Wisk in honey lemon juice & allspice.
- Season with salt & pepper to taste.
- Ladle soup into bowls drizzle yogurt over soup;sprinkle generously with cumin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.43 Kcal (563 kJ) | ||
| Calories from fat | 84.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 14% | |
|---|---|---|---|
| Cholesterol | 22.99mg | 8% | |
| Sodium | 67.11mg | 3% | |
| Potassium | 285.22mg | 6% | |
| Total Carbs | 11.17g | 4% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 3.43g | 7% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.3mg | 2% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 68.23 Kcal (286 kJ) | ||
| Calories from fat | 42.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 14% | |
|---|---|---|---|
| Cholesterol | 11.67mg | 8% | |
| Sodium | 34.06mg | 3% | |
| Potassium | 144.76mg | 6% | |
| Total Carbs | 5.67g | 4% | |
| Sugars | 3.44g | 27% | |
| Dietary Fiber | 0.85g | 7% | |
| Protein | 1.74g | 7% | |
| Vitamin C | 2.3mg | 8% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.2mg | 2% | |
| Calcium | 27.5mg | 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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