1.5 kgcarrots, finely chopped120 mlolive oil3large Lebanese flatbread1 tspcumin seeds1onion, finely chopped4garlic cloves, finely chopped2 tspground cumin1 tspground coriander2 litresvegetable or chicken stockFinelygrated rind and juice of 1 lemonTo serve:coarsely chopped flat-leaf parsley and thick Greek-style yoghurt
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.
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.
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.