Moroccan Roast Carrot Soup

The sweetness and intensity of carrots comes out in earnest when they’re roasted and lightly caramelized. Something similar happens with onions and here the two unite with a hint of Moroccan spice mix ras al hanout and lemon juice, resulting in a hauntingly flavoured, beguiling soup. I’m packing some in my thermos flask to take on a walk, perfect reviver for these cold, damp days.

Serves 2-4
Prep: 20 min
Cook: 35 min

750g carrot
2 large onions
1 tbsp olive oil
2 tsp ras al hanout
2 chicken or vegetable stock cubes
1 litre boiling water
1 lemon

Heat the oven to 200C/gas mark 6. Trim and scrape the carrots and split lengthways unless very slim.Line up in a foil-lined, shallow roasting tin. Quarter the unpeeled onions lengthways and line up with the carrots or on their own foil-lined tin. Dribble both with a little olive oil. Roast for 30 minutes, check the veg are almost soft. Dust the carrots with the ras al hanout and return to the oven for a further 5 minutes. Leave the veg to cool slightly then, tip carrots and skinned onion into the bowl of a food processor. Dissolve the stock cubes in boiling water from the kettle. Add the juice of half the lemon, the stock and ½ tsp salt to the veg and liquidize until completely smooth. If necessary, it shouldn’t be, pass the soup through a sieve into a saucepan. Simmer gently, stirring for 5 minutes, taste and add salt and/or lemon as you think fit. If it is very thick, add a little more stock.