Moroccan Roasted Carrot Soup

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The weather is Bangalore is amazing this time of the year. It is cold enough to want to have tea and hot, deep fried snacks all the time but not too cold that you need multiple layers of clothes. It is perfect weather for a soup and I had some carrots which had to be used at the earliest. I roasted them with some onions and garlic and blended it with some roasted cumin and the results were delicious to say the least. It is the perfect recipe for a lazy day meal because you get rather tasty results with minimal efforts.

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Recipe adapted from here

Serves 2-3

WHAT WE NEED

3 carrots, medium to large

1 onion, large

5-6 garlic cloves

2 tbsp olive oil

1 tsp roasted cumin seeds

2-3 cups water / veg stock

Salt & pepper

WHAT TO DO

  • Preheat the oven to 200C
  • Cut the onion, carrots and garlic into large chunks and transfer them to a oven safe dish
  • Sprinkle with salt and pepper and mix in the olive oil
  • Bake for 30-40 minutes till the carrots start shrinking
  • Blend the carrots, onion and garlic with roasted cumin
  • Transfer the mixture to a vessel and add the vegetable stock / water
  • Let it come to a boil and turn off the gas
  • Serve hot with some bread
  • Enjoy!

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This is my post for the Blogging Marathon for the theme, ‘Moroccan Cuisine’.

BMLogoCheck out the Blogging Marathon page for the other Blogging Marathoners doing this BM