Ingredients
5 c. vegetable broth
3 c. leftover cooked carrots
1 tsp. salt
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. ground cinnamon
¼ tsp. ground allspice
¼ tsp. cayenne pepper
¾ c. plain low-fat yogurt
½ c. toasted pepitas (shelled pumpkin seeds)
6 tbsp. olive oil