Carrot Cumin Soup

Velvety puréed carrot soup gets a roasted chile, garlic and cumin kick, and a dollop of lime infused Greek yogurt to finish. It’s a perfect pick-me-up lunchtime soup that’s full of flavor.
2 Tbsp. vegetable oil
1 lb. carrots (about 3 cups, thinly sliced)
1 medium onion, sliced (about 2 cups)
3 cloves garlic, thinly sliced
1 tsp. cumin
3 1/2 to 4 cups water
3 Tbsp. College Inn® Savory Infusions Roasted Chile & Garlic Base
1/4 cup whole milk plain Greek yogurt
1 tsp. lime juice
1 tsp. grated lime zest
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add carrot and onion and cook 5 to 6 minutes, covered, until slightly softened. Add garlic and cumin and cook about 1 minute, stirring constantly, until fragrant.
Carefully stir in 3 1/2 cups water and Savory Infusions; bring to a simmer. Cook 15 minutes, partially covered, stirring occasionally, until vegetables are tender. Meanwhile, combine yogurt and lime juice in a small bowl.
Blend soup until smooth with an immersion blender or blender. Adjust consistency of soup with additional water, as desired (up to 1/2 cup). Serve with a dollop of yogurt mixture and a pinch of lime zest.