Moroccan Carrot Soup

An aromatic spiced soup where sweet carrots truly shine thanks to roasting and a generous pinch of Eastern spices. The perfect dish for a cozy dinner.

Ingredients

• 6 pcs Carrots
• 1 pcs Onion
• 4 clove Garlic
• 1 tsp Cumin seeds
• 0.5 tsp Coriander seeds
• 1 tbsp Olive oil
• 0.25 tsp Garam masala
• 1 tsp Lemon juice
• 500 ml Water
• 1 to taste Salt

Instructions

1. Preheat the oven to 180°C.
2. Cut the carrots and onion into large chunks and crush the garlic. Mix the prepared vegetables in a bowl with cumin, coriander, olive oil, and salt, stirring well. Spread the mixture on a baking sheet.
3. Place the baking sheet in the preheated oven and roast for 10–12 minutes until the carrots soften. Remove from the oven and let cool.
4. Blend the roasted carrot mixture using a blender, gradually adding water, until you reach a smooth purée consistency. Strain through a sieve into a saucepan.
5. Transfer the carrot purée to a heavy-bottomed saucepan, add two cups of water and bring to a boil over medium heat. Add garam masala, stir well, and season with salt to taste.
6. Remove the soup from heat, add lemon juice and stir thoroughly.
7. Serve the soup hot.