MOROCCAN CARROT SOUP

SAFFRON is one of Rebecca Katz ‘s favourite spices to cook with. Yes, it can be a bit costly, but you really need very little saffron to get a huge bang for your buck.

Here it gives a luscious, exotic taste to the carrots, which are naturally sweet.

Saffron is also a visual delight; in this soup the saffron looks like monksí robes tossed against a vibrant orange background.

Consider this dish a treat for all your senses.

Makes 6 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients

2 tbsp extra-virgin olive oil 1 brown onion, chopped Sea salt 1.5kg carrots, cut into 2.5cm pieces 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground cinnamon Pinch of chilli flakes ½ tsp saffron threads 1.5 litres stock 2½ tsp Meyer lemon zest 1 tbsp freshly squeezed Meyer lemon juice, plus more if needed ¼ tsp dark maple syrup, plus more if needed Chermoula for garnish (optional)

Method

Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and saute until golden, about 4 minutes.

Stir in the carrots, cumin, coriander, cinnamon, chilli flakes, saffron and ¼ teaspoon salt and saute until well combined.

Pour in 125ml of the broth and cook until the liquid is reduced by half.

Add the remaining broth and another ¼ teaspoon salt and cook until the carrots are tender, about 20 minutes.

Put the lemon zest in a blender and puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture.

If need be, add additional broth to reach the desired thickness.

Return the soup to the pot over low heat, stir in the lemon juice, maple syrup and a pinch of salt, and gently reheat.

Taste; you may want to add another squeeze of lemon, a pinch or two of salt, or a drizzle of maple syrup. Serve with chermoula or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Cook’s note: Meyer lemons are milder and sweeter than most shop-bought lemons. If you don’t have Meyer lemons, use 2 teaspoons of lemon juice combined with 2 teaspoons of freshly squeezed tangerine or orange juice. As for the zest, regular lemon zest is an acceptable substitute.