Moroccan Carrot Soup

1. Step 1
2. Preheat oven to 180° C.
3. Step 2
4. Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well. Transfer on a baking tray.
5. Step 3
6. Put the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften. Remove from heat and cool.
   10–12 minutes
7. Step 4
8. Grind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl.
9. Step 5
10. 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.
11. Step 6
12. Remove from heat, add lemon juice and mix well.
13. Step 7
14. Serve hot.

Cooking notes

Most vegetable dishes scale linearly, but be mindful of pan crowding — vegetables that should brown will steam instead if packed too tightly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.