Moroccan Carrot Soup

Ingredients

• 6carrots, chopped
• 1onion, sliced
• 4 clovesgarlic
• 1 tspcumin seeds
• 1/2 tspcoriander seeds
• 1 tbspolive oil
• 1/4 tspgaram masala
• 1 tsplemon juice
• salt

Method

1. 1

   Preheat the oven to 350°F.

2. 2

   In a bowl, combine the chopped carrots, sliced onion, garlic, cumin seeds, coriander seeds, salt and olive oil. Mix well and spread out on a baking sheet.

3. 3

   Roast in the preheated oven for 10–12 minutes until the carrots have softened. Remove from the oven and leave to cool.

4. 4

   Transfer the roasted vegetable mixture to a blender with a splash of water and blend until smooth. Strain through a strainer into a bowl.

5. 5

   Heat the blended carrot mixture in a non-stick pan. Add 2 cups of water and bring to a boil. Stir in the garam masala and season with salt.

6. 6

   Remove from heat, stir in the lemon juice and serve hot.

Nutrition per serving