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Roast carrot and cumin soup

You'll need

1.5 kg carrots, finely chopped 120 ml olive oil 3 large Lebanese flatbread 1 tsp cumin seeds 1 onion, finely chopped 4 garlic cloves, finely chopped 2 tsp ground cumin 1 tsp ground coriander 2 litres vegetable or chicken stock Finely grated rind and juice of 1 lemon To serve: coarsely chopped flat-leaf parsley and thick Greek-style yoghurt


  • 01
  • Preheat oven to 220C. Scatter carrot onto two baking trays lined with baking paper, drizzle with one-third of the oil, season to taste, toss to combine and roast, turning occasionally, until golden (20-25 minutes), set aside.
  • 02
  • Place flatbread on baking trays lined with baking paper, drizzle with half the remaining oil, scatter with cumin seeds and season to taste. Roast until golden and crisp (2-3 minutes). Cool, then break into large pieces.
  • 03
  • Meanwhile, heat remaining oil in a large saucepan over medium heat, add onion and garlic and sauté until tender (5-7 minutes). Add cumin and coriander, stir until fragrant (1-2 minutes), add stock and bring to the simmer, then add roast carrot. Blend with a hand-held blender until smooth, season to taste with freshly ground pepper, sea salt flakes and lemon juice. Scatter with lemon rind and parsley and serve hot with a dollop of Greek-style yoghurt and flatbread pieces.
This recipe is from the June 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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