Moroccan Spiced Carrot Soup
Sweet roasted carrots blitzed with warming cumin, coriander and a zesty squeeze of lemon.
Ingredients
6 carrots, chopped1kg
1 brown onion, sliced1 piece
4 garlic cloves3 bulbs
1 tsp cumin seeds40g
1/2 tsp coriander seeds35g
1 tbsp olive oil500ml
1/4 tsp garam masala40g
1 tsp lemon juice1 piece
Method
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £1.44 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£2.52 est. · serves 4