Description

• Heat oil in large saucepan over medium-high heat. Add onion and sauté about 2 minutes, stirring. Mix in carrots. Saute a few more minutes to begin softening and browning a bit.
• Add broth, cumin, cinnamon, and turmeric. Bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
• Remove from heat and puree in batches in blender until smooth. Return to pan and stir in honey and lemon juice. Season with salt and pepper to taste.
• Serve with a drizzle of yogurt.