Caramelized Carrot Soup with Fennel Seeds and Cumin | Umami

Ingredients

• 4 TABLESPOONS (½ STICK) SALTED BUTTER, CUT INTO 4 PIECES, DIVIDED
• ½ CUP SLICED ALMONDS
• 3½ CUPS CARROT JUICE
• 1½ POUNDS CARROTS, PEELED AND CUT INTO 1-INCH SECTIONS
• ½ CUP CHOPPED FRESH CILANTRO, PLUS CILANTRO LEAVES FOR GARNISH
• 1 TABLESPOON FENNEL SEEDS
• 2½ TEASPOONS GROUND CUMIN
• ½ TEASPOON BAKING SODA
• KOSHER SALT AND GROUND BLACK PEPPER
• 2 TABLESPOONS LIME JUICE, PLUS LIME WEDGES, TO SERVE