Melt butter in a large cooking pot and saute onions until tender. Add garlic and carrots (I ran mine through the food processor's slicing blade), cooking for about 5 minutes. Add the broth, cumin, and allspice, then bring to a boil and let simmer for 15 minutes. Cover the pot with the lid, and place in the Wonderbag, and let cook for 4-6 more hours (or you can let it continue simmering on the stove until the carrots are super tender).

With an immersion blender or in a conventional blender, puree the soup, then add the honey, lemon juice, and sour cream. Salt and pepper to taste, then serve topped extra sour cream as desired.