Moroccan Carrot & Ginger Soup

This soup is awesome .... the spices make a fantastic broth. It is really worth the extra few minutes it takes to toast & grind the cumin. I substituted maple syrup for honey.

1 tbsp olive oil
1 onion chopped
2 cloves garlic, chopped
1 tbsp chopped fresh ginger root
1 tsp ground cumin (freshly toasted & ground is best)
1 tsp smoked paprika
pinch cayenne
1.5 pound chopped carrots
1 large potato peeled & chopped
6 cups stock
1 tbsp honey
1 tbsp lemon juice
salt & pepper to taste

1. Heat oil in a large saucepan. Add onion, garlic & ginger. Cook gently until fragrant - about 5 minutes. Add cumin, paprika and cayenne. Cook 30 seconds until fragrant.
2. Add carrots, potato, stock, honey and lemon juice. Cook until vegetables are very tender - about 30 - 40 minutes.
3. Puree soup and return to heat.
Season to taste.

Garnish with grated carrots, chopped cilantro and a swirl of thick yogurt.
Serves 8.