Moroccan Carrot Soup
Velvety spiced carrots with a lemon lift — North African sunshine in a bowl.
- Total
- 35 min
- Serves
- 4
A bright, warming soup with North African accents: carrots and onion simmered soft with cumin, coriander and garam masala, blended velvety and finished with a squeeze of lemon. Moroccan carrot soup is naturally sweet, gently spiced and beautifully orange. It's a bowl that feels like sunshine on a cold day.
Ingredients
- 6 chopped Carrots
- 1 sliced Onion
- 4 Garlic Clove
- 1 tsp Cumin
- 1/2 tsp Coriander
- 1 tbs Olive Oil
- 1/4 tsp Garam Masala
- 1 tsp Lemon Juice
Instructions
- Preheat oven to 180° C.
- Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well. Transfer on a baking tray.
- Put the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften. Remove from heat and cool.
- Grind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl.
- Heat the carrot mixture in a non-stick pan. Add two cups of water and bring to a boil. Add garam masala powder and mix. Add salt and mix well.
- Remove from heat, add lemon juice and mix well.
- Serve hot.
Nutrition (per serving)
- Calories
- 120
- Protein
- 2.5 g
- Fat
- 4.5 g
- Carbs
- 20 g
Adapted from sanjeevkapoor.com. Rewritten and re-photographed by MealIdeas.
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