Moroccan carrot soup — roasted carrots blended smooth and warmed with cumin, coriander and garam masala, brightened with lemon. A fragrant, velvety vegetarian bowl.
- 6 chopped Carrots
- 1 sliced Onion
- 4 Garlic Clove
- 1 tsp Cumin
- 1/2 tsp Coriander
- 1 tbs Olive Oil
- 1/4 tsp Garam Masala
- 1 tsp Lemon Juice
Tags:
SoupVideo
Preparation
- Preheat the oven to 180°C.
- Combine the carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well, then transfer to a baking tray.
- Roast in the preheated oven for 10–12 minutes, or until the carrots soften, then remove and cool.
- Grind the roasted carrot mixture with a little water to make a smooth paste, then strain into a bowl.
- Heat the carrot mixture in a non-stick pan, add two cups of water, and bring to the boil. Stir in the garam masala, then add salt and mix well.
- Remove from the heat, stir in the lemon juice, and serve hot.
