Moroccan Carrot Soup

Ingredients

• 450 gCarrot
• 150 gOnion
• 16 gGarlic
• 1 tspCumin
• 0.5 tspCoriander
• 1 tbspOlive oil
• 0.25 tspGaram masala
• 1 tspLemon
• 1 tspSalt
• 580 mlWater

Instructions

1. 1

   Prepare

   • Preheat the oven to 180 °C (350 °F).
   • Toss carrots, onion, garlic, cumin, coriander, salt and olive oil in a bowl and spread on a baking tray.
2. 2

   Roast

   • Roast in the preheated oven for 10–12 minutes until carrots are softened.
   • Remove and let cool slightly.
3. 3

   Blend

   • Blend the roasted mixture with about 100 ml of water into a smooth purée.
   • Strain if desired and transfer into a bowl.
4. 4

   Cook

   • Heat the puréed carrots in a non-stick pan.
   • Add 480 ml (2 cups) water and bring to a boil.
   • Stir in garam masala and adjust salt. Simmer briefly (2–3 minutes).
5. 5

   Finish

   • Remove from heat, stir in lemon juice and mix well.
   • Serve hot.