Moroccan Carrot Soup

A warming and aromatic soup made with oven-roasted carrots, fragrant spices, and a bright squeeze of lemon. Simple to prepare and full of rich, earthy flavour.

Ingredients

• Carrots

  ⚖ 480 g 🥕 6 pcs
  kcal/г%DV

  Calories

  1989%

  Protein

  4.58%

  Total Fat

  1.21%

  Carbohydrates

  46.016%
• Olive Oil

  ⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  1206%

  Protein

  0.00%

  Total Fat

  13.617%

  Carbohydrates

  0.00%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Garlic Clove

  ⚖ 20 g 🧄 4 pcs
  kcal/г%DV

  Calories

  281%

  Protein

  1.32%

  Total Fat

  0.10%

  Carbohydrates

  5.62%
• Cumin

  ⚖ 2.5 g 1¼ pcs
  kcal/г%DV

  Calories

  90%

  Protein

  0.40%

  Total Fat

  0.50%

  Carbohydrates

  1.10%
• Coriander

  ⚖ 25 g 1 pcs
  kcal/г%DV

  Calories

  50%

  Protein

  0.51%

  Total Fat

  0.10%

  Carbohydrates

  0.90%
• Lemon Juice

  ⚖ 4.9 g 💧 4.9 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  10%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.30%

Also in this recipe

• Garam Masala 1

Instructions

• Preheat the oven to 180°C. Combine 6 chopped carrots, 1 sliced onion, 4 garlic cloves, 5 ml cumin seeds, 2.5 ml coriander seeds, a pinch of salt, and 15 ml olive oil in a bowl and mix well. Spread the mixture evenly on a baking tray.
• Roast in the preheated oven for 10–12 minutes, or until the carrots have softened. Remove from the oven and allow to cool slightly.
• Transfer the roasted carrot mixture to a blender, add a splash of water, and blend until smooth. Strain the purée through a fine sieve into a bowl.
• Pour the strained carrot purée into a non-stick pan and heat over medium heat. Add 500 ml of water and bring to a boil. Stir in 1.25 ml garam masala powder and season with salt to taste.
• Remove from the heat, stir in 5 ml of lemon juice, and serve hot.