4 Serves
45 Mins
Melt the butter in a large saucepan over medium-high heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
136 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
986 mg / 4,700 mgSodium
588 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
13 g / 50 gSaturated Fat
6 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Add the chopped onion to the saucepan and sauté until softened, about 2 minutes.
Stir in the carrots and broth, then bring the mixture to a boil.
Reduce the heat, cover the saucepan, and simmer until the carrots are very tender, approximately 20 minutes.
In a separate small skillet, toast the cumin seeds over medium-high heat until fragrant, then grind them into a fine powder using a spice mill.
Remove the soup from the heat and process in a blender until completely smooth.
Return the soup to the saucepan and whisk in the honey, lemon juice, and allspice. Season to taste with salt and pepper.
Ladle the soup into bowls and garnish with the toasted cumin or a dollop of sour cream mixed with a pinch of cumin.
19
g33
g21
g
Mexican
