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Melt butter in large saucepan over medium-high heat.
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Add onion; sauté 2 minutes.
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Mix in carrots.
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Add broth; bring to boil.
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Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
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Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool.
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Finely grind in spice mill.
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Remove soup from heat. Puree in batches in blender until smooth.
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Return to same pan. Whisk in honey, lemon juice, and allspice.
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Season with salt and pepper.
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Ladle soup into bowls.
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Drizzle yogurt over; sprinkle generously
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with cumin.