Moroccan Carrot Soup
This soup transforms humble carrots into something luminous with warm spices and bright lemon. Moroccan cooks build depth by blooming cumin and coriander in olive oil before the vegetables hit the pan, a technique that unlocks the spices' full character. Garam masala adds complexity without heat, letting the natural sweetness of carrots shine through. The result tastes like it took hours, though it comes together quickly.
Instructions
Step 1 Preheat oven to 180° C.
Step 2 Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well.
Transfer on a baking tray.
Step 3 Put the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften.
Remove from heat and cool.
Step 4 Grind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl.
Step 5 Heat the carrot mixture in a non-stick pan.
Add two cups of water and bring to a boil.
Add garam masala powder and mix.
Add salt and mix well.
Step 6 Remove from heat, add lemon juice and mix well.
Step 7 Serve hot..
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