Moroccan Carrot Soup

6 steps · 1h 12m total

1. 01

   Preheat Oven

   Get your oven going to 180° C.
2. 02

   Season Vegetables

   In a large bowl, toss the chopped carrots, sliced onion, garlic cloves, cumin seeds, coriander seeds, a pinch of salt, and 1 tablespoon of olive oil until everything is evenly coated. Spread the seasoned vegetables in a single layer on a baking tray.
3. 03

   Roast Carrots

   Slide the tray into the preheated oven and roast for 10 to 12 minutes, or until the carrots are tender enough to pierce easily with a fork. Pull the tray from the oven and let the roasted vegetables cool down a bit.
4. 04

   Blend and Strain

   Transfer the cooled roasted vegetables to a blender. Add some water and blend until you have a completely smooth paste. For the silkiest texture, push the mixture through a fine-mesh sieve into a clean bowl.
5. 05

   Simmer Soup

   Pour the strained carrot mixture into a non-stick pan and set it over medium heat. Stir in 2 cups of water and bring the soup to a gentle boil. Add the 1/4 teaspoon of garam masala powder, then taste and adjust the salt as needed.
6. 06

   Finish with Lemon

   Take the pan off the heat. Stir in the 1 teaspoon of lemon juice, which will brighten up all those spices.