Moroccan Carrot Soup

Servings: 10  ·  Prep: 2 min  ·  Cook: 22 min

Ingredients

• 6 chopped Carrots
• 1 sliced Onion
• 4 Garlic Clove
• 1 teaspoon Cumin
• ½ teaspoon Coriander
• 1 tablespoon vegetable broth
• ¼ teaspoon Garam Masala
• 1 teaspoon Lemon Juice

Method

1. Preheat oven to 350°F. Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and vegetable broth in a bowl and mix well.
2. Transfer on a baking tray.
3. Put the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften. Remove from heat and cool.
4. Grind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl.
5. Heat the carrot mixture in a non-stick pan.
6. Add two cups of water and bring to a boil.
7. Add garam masala powder and mix. Add salt and mix well.
8. Remove from heat, add lemon juice and mix well. Serve hot.

Adapted from TheMealDB