Moroccan Carrot Soup

Step 1: Preheat your oven to a warm 180° C, preparing for a gentle roast that will transform the carrots and spices. Step 2: In a mixing bowl, toss together the chopped carrots, sliced onion, and garlic cloves with cumin seeds, coriander seeds, a pinch of salt, and a drizzle of olive oil. Mix thoroughly to ensure each piece is lightly coated with the fragrant spices and oil, which will help develop rich flavors during roasting. Transfer this vibrant mixture evenly onto a baking tray. Step 3: Place the baking tray into the preheated oven and roast for 10 to 12 minutes, or until the carrots are tender and slightly caramelized. Roasting enhances the natural sweetness and softens the vegetables, making the soup silky. Once done, remove the tray from the oven and allow the mixture to cool slightly to prepare for blending. Step 4: Transfer the roasted carrot mixture into a blender. Add a little water to help achieve a smooth and creamy consistency. Blend until silky smooth, then pass the puree through a fine sieve into a bowl to remove any fibrous bits, ensuring a luxurious texture. Step 5: Pour the strained carrot mixture into a non-stick pan and gently heat it over medium flame. Add two cups of water and bring the soup to a gentle boil. Sprinkle in the garam masala powder and stir well to infuse the soup with its fragrant spices. Adjust salt to taste and mix thoroughly. Step 6: Turn off the heat and stir in the lemon juice to add a bright, refreshing kick that balances the sweetness and spices beautifully. Step 7: Ladle the warm soup into bowls and serve immediately. For a lovely presentation, garnish with a swirl of olive oil or a sprinkle of fresh herbs like cilantro or parsley if desired. Enjoy this heartwarming Moroccan Carrot Soup as a delightful starter or a nourishing light meal. Tip: Roasting the vegetables is key to unlocking their natural sweetness—don’t skip this step! If you prefer, toast the cumin and coriander seeds lightly before mixing them in to intensify their aroma.