Moroccan Carrot Soup

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Preheat oven to 180° C.

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Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and olive oil in a bowl and mix well. Transfer on a baking tray.

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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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Grind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl.

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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.

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Remove from heat, add lemon juice and mix well.

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Serve hot.