Moroccan Carrot Soup

Ingredients:

2lbs carrots, peeled and diced
1 onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 crushed chilli flakes (optional)
1/2 teaspoon sea salt
1/2 small lemon, juiced
6 cups chicken or vegetable broth
2 tablespoons olive oil

Toppings:
Full-Fat Yogurt
Spicy Roasted Chickpeas
Harissa

Directions:

In a large pot, on medium heat, add olive oil and diced onion, and season with a pinch of sea salt. Cook for 5-7 minutes until onions are tender and translucent.
Add diced garlic and cook for another 1 minute, watching it carefully to ensure it does not burn.
Add cumin, coriander, ginger, cinnamon and chillies and cook for 30 seconds until fragrant.
Add chopped carrots and stir to combine with onion and spice mixture.
Pour in stock, bring to a boil, and then reduce to a simmer and allow to cook for 30-35 minutes until the carrots are tender and can be pierced with a fork.
Once to soup has cooked, remove from the heat, squeeze in lemon juice, and using an immersion blender or in batches using a bar blender, puree until smooth.
Season with salt and pepper to taste.
Garnish with full-fat yogurt, spicy roasted chickpeas and harrisa.

I await your comments! Enjoy!