Halal Moroccan Spiced Roasted Carrot and Lentil Soup

• 1 lb (450g) carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp cinnamon, 1/2 tsp turmeric, 1/4 tsp cayenne
• 2 tbsp olive oil, salt to taste
• 4-5 cups vegetable broth, juice of 1 lemon, fresh cilantro

1. 1Toss carrots with 1 tbsp olive oil, half the spices and salt. Roast at 425°F (220°C) for 20-25 min until caramelized.
2. 2Heat remaining oil in a pot. Sauté onion and garlic until soft. Add remaining spices and lentils; stir 1 min.
3. 3Add broth and roasted carrots. Simmer 20-25 min until lentils are soft.
4. 4Blend until smooth. Stir in lemon juice and garnish with cilantro.

Nutrition values are estimates.