Moroccan Carrot Soup

Ingredients

• 2 tablespoons butter
• 1 cup chopped yellow onion
• 1 pound large carrots, peeled, cut in ½- inch dice (about 2 ⅔ cups)
• 2 1/2 cups low-sodium chicken stock*
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon allspice
• Salt and pepper
• 1/2 cup sour cream, crème fraishe, or plain yogurt, optional for garnish

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