Moroccan Carrot Soup

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat the oven to 180C.
2. Tip the carrots, onion and garlic into a bowl with the cumin, coriander and olive oil, season with salt, and toss until coated.
3. Spread the mixture over a baking tray and roast for 10-12 minutes, until the carrots are soft.
4. Leave to cool slightly, then blend with a splash of water until smooth, and pass through a sieve into a bowl.
5. Pour the strained mixture into a non-stick pan, stir in two cups of water and bring to the boil.
6. Stir in the garam masala and season with salt.
7. Take off the heat, stir in the lemon juice and serve hot.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.