Moroccan Carrot Soup

Name: Moroccan Carrot Soup
Yield: 4 servings
Cuisine: Moroccan
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Carrots6
Onion1
Garlic Clove4
Cumin1 tsp
Coriander½ tsp
Olive Oil1 tbsp
Garam Masala¼ tsp
Lemon Juice1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 0 min

1
Preheat oven to 180° C.
2
Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well. Transfer on a baking tray.
3
Put the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften. Remove from heat and cool.

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