Moroccan Carrot Soup

Method8 steps

1. 1

   Step 1: Heat the oven to 180°C.

2. 2

   Step 2: Wash, peel and slice all six medium carrots; peel and slice the onion (1 medium) and peel all four garlic cloves. Mix the vegetables with all the cumin seeds (1 tsp), coriander seeds (½ tbsp) and olive oil (1 tbsp), plus the separate roasting salt to taste. Spread the entire coated mixture on a baking tray.

   Uses 6 medium carrots, sliced in step 2 · 1 medium onion, sliced in step 2 · 4 garlic cloves, peeled in step 2 · 1 tsp cumin seeds · ½ tbsp coriander seeds · 1 tbsp olive oil · Salt for the roasting vegetables, to taste

3. 3

   Step 3: Roast the prepared tray at 180°C for ten to twelve minutes, or until the carrots are soft, continuing as needed. Remove from the oven and let the roasted vegetables cool enough for safe blending.

   Roast until the carrots soften · 12 minUses The complete prepared vegetable tray

4. 4

   Step 4: Blend the actual roasted vegetable mixture with a little of the separate blending water to form a smooth paste. Strain the paste into a bowl, keeping the strained paste for the soup.

   Uses All the cooled roasted vegetables · A little water for blending the roasted vegetables into a smooth paste

5. 5

   Step 5: Heat all the strained paste in a non-stick pan. Add both cups of measured soup water (2 cups), stir well and bring to a boil.

   Uses All the strained vegetable paste · 2 cups water to boil with the strained roasted vegetable paste

6. 6

   Step 6: Stir all the garam masala powder (¼ tsp) through the hot soup. Taste and adjust with the separate finishing salt only as needed.

   Uses The complete soup pot · ¼ tsp garam masala powder · Salt for final soup tasting, as needed

7. 7

   Step 7: Remove the soup from the heat. Stir in the full teaspoon of lemon juice (1 tsp).

   Uses All the seasoned soup · 1 tsp lemon juice

8. 8

   Step 8: Divide the finished soup into four portions and serve hot.

   Uses All the finished soup