1. Heat olive oil in a heavy-bottomed stockpot over medium high heat and sauté onion for 2-3 minutes. Stir in cumin seed, white pepper, cayenne, and then carrots, coating the vegetables well with oil and spices. Put lid on pot and lower heat to low. Let cook, covered, for 7-8 minutes, stirring once or twice.

2. Add garlic and ginger to pot and increase heat to medium high, stirring well. Continue to sauté ginger and garlic for another 1-2 minutes. Add chicken stock to the pot and bring to a boil. Cover, reduce heat to low and simmer until carrots are fork-tender, about 10-15 minutes.

3. Using immersion blender or conventional blender (blend in small batches), puree soup until smooth. If using conventional blender, return to pot over low heat. Adjust salt and other other spices as necessary. Serve each bowl with 1-2 tablespoons yogurt spooned on top if desired.