Moroccan Carrot Soup

Instructions

1. 1

   Preheat the Oven

   1 min

   Set your oven to 180° C (350° F) to ensure it reaches the right temperature for roasting the vegetables. This will help to caramelize the carrots and enhance their natural sweetness.

2. 2

   Combine Ingredients

   5 min

   In a large mixing bowl, add the chopped carrots, sliced onion, minced garlic, cumin seeds, coriander seeds, salt, and olive oil. Use a spoon to thoroughly mix all the ingredients until they are evenly coated with oil and spices.

3. 3

   Roast the Vegetables

   21 min

   Spread the carrot mixture evenly on a baking tray lined with parchment paper. Roast in the preheated oven for 10-12 minutes, or until the carrots are fork-tender and slightly caramelized. They should have a golden hue when done.

4. 4

   Blend the Mixture

   8 min

   Once the roasted vegetables have cooled slightly, transfer them to a blender. Add a small amount of water for easier blending, and process until the mixture is smooth and creamy. Strain the blended soup through a fine mesh sieve into a bowl to remove any remaining solids.

5. 5

   Heat the Soup Base

   9 min

   Pour the strained carrot mixture into a non-stick pan and add 2 cups of water. Heat over medium-high heat until it reaches a boil, then reduce to a simmer. Stir in the garam masala and adjust the salt according to your taste.

6. 6

   Add Lemon Juice

   2 min

   Once the soup is heated through, remove it from the heat source. Stir in lemon juice to brighten the flavor and balance the spices. Taste and adjust seasoning if necessary.

7. 7

   Serve and Garnish

   1 min

   Ladle the hot soup into bowls and garnish as desired, perhaps with a drizzle of olive oil or fresh herbs. Enjoy your warm, flavorful Moroccan carrot soup.

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