Zubereitung

1. 1

   Melt butter in a large sauce pan over medium-high heat.

2. 2

   Add onion; saute for 2 minutes.

3. 3

   Mix in carrots and broth. Bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.

4. 4

   Stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4 5 minutes. Finely grind in a spice mill.

5. 5

   Remove soup from heat. Puree in batches in a blender until smooth. Return to sauce pan.

6. 6

   Whisk in honey, lemon juice and allspice. Season with salt and pepper.

7. 7

   Ladle soup into bowl.

8. 8

   Sprinkle with toasted cumin, or mix cumin and sour cream in a small bowl and dollop on top.

9. 9

   Serve.