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Heat 2 teaspoons olive oil in a large saucepan set over medium heat.
Add the onions and cook until tender, 5 to 6 minutes.
Stir in the garlic, cumin, allspice, cayenne and salt. Cook for 1 minute.
Add the remaining 1 teaspoon olive oil, then stir in the carrots. Cook for 3 minutes.
Stir in the vegetable broth. Bring to a boil, then lower heat slightly and cook at a lively simmer until the carrots are very tender, about 30 minutes.
Puree the soup with an immersion blender until smooth. (Or, allow to cool 10 minutes and transfer in batches to a regular blender and blend until smooth.)
If desired, serve warm. For gazpacho, chill soup 30 minutes to 1 hour or until cool.
Serve with a small dollop of sour cream and diced green onions.