Warm, fragrant, hearty: the oldest dish in the world will lighten your mood with every spoonful. This roasted carrot soup combines healthy with extremely tasty.
Preheat the oven at 175 °C.
Peel 750 grams of carrot and cut it into big chunks.
Heat 3 tablespoons of olive oil in a soup pan.
Add the carrots and fry at medium heat for 5 minutes.
Put all of it in an oven dish.
Add 2 cloves of garlic in slices, the zest and juice of 1 lime and ½ tablespoon of cumin seed.
Cover with aluminium foil and put in the oven for 40 minutes.
Heat 1 tablespoon of olive oil in the soup pan. Fry 1 frittered onion on a low heat. Add 150 grams of red lentils, ½ tablespoon of ras-el-hanout (Moroccan herb mix), 2 leaves of laurel and 6 dl of vegetable stock and bring to a boil.
Let the soup simmer for 25 minutes. Add the carrot to the lentils, remove the laurel leaves (!) and mash the soup.
Sprinkle 2 tablespoons of coarsely chopped fresh cilantro. Cut 2 limes in wedges. Serve the soup with the lime wedges, to squeeze out the juice to taste.
Tasty with some warm Arabic flatbread.
Variation: for a burgoo, add a can of chick peas when the soup is ready. Add some ground pepper to taste.
Photo: Felix Russell-Saw
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