Add the olive oil and garlic to a medium size sauce pan over medium-high heat
Once warm, add the white onion and carrots, cook about 5 minutes
Add in the cumin, red pepper flakes, and salt, cook 2 minutes stirring continuously
Pour in 3¼ cups vegetable broth and bring to a boil
Reduce to a simmer and cook 25-30 minutes until carrots are soft
Carefully transfer the soup to a blender, add remaining ¾ cup vegetable broth and blend on high until smooth
Remove from blender and place the pureed soup into a large mixing bowl
Whisk in the greek yogurt until smooth followed by the lime juice
To serve warm, spoon immediately into bowl add a bit of lime zest, a dollop of greek yogurt and plenty of Primizie Ancient Sprouted Grains flatbread crisps on the side
To serve cold, Refrigerate at lest 2 hours or overnight. Once chilled, spoon soup into bowls, add a bit of lime zest, a dollop of greek yogurt and plenty of Primizie Ancient Sprouted Grains flatbread crisps on the side
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/chilled-spicy-carrot-soup-primizie-crisps/