Moroccan Carrot Soup
A warm, spiced Moroccan-style carrot soup with roasted carrots, aromatic spices and a bright lemon finish—comforting and fragrant.
Servings
4
Difficulty
Easy
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Ingredients
main
- 6 pcs carrots
- 1 pcs onion
- 4 pcs garlic cloves
- 1 tsp cumin
- 0.5 tsp coriander
- 1 tbsp olive oil
- 0.25 tsp garam masala
- 1 tsp lemon juice
- salt
- 480 ml water
Directions
- Preheat oven to 180° C.
- Combine carrots, onion, garlic, cumin, coriander, salt and olive oil in a bowl and mix well; transfer to a baking tray.
- Roast for 10–12 minutes or until carrots soften; remove and cool.
- Grind the roasted carrot mixture with some water to a smooth paste and strain into a bowl.
- Heat the carrot mixture in a pan, add two cups (≈480 ml) of water and bring to a boil.
- Add garam masala and salt and mix.
- Remove from heat, add lemon juice and mix well.
- Serve hot.