Moroccan Carrot Soup.

2 lb Carrots. Save 1 whole Carrot for garnish.
2 tablespoons Olive Oil.
1 medium Onion, diced.
2 tablespoon Cumin seeds.
1-2 Sprigs Rosemary, chopped.
1 tablespoon Crushed Red Pepper.
3 cups Vegetable broth.
15 cloves of Roasted Garlic. Save
1 tablespoon ground Coriander.
2 tablespoon Smoked Paprika.
1 package Silken Tofu.
Salt and Pepper to taste.
1 Loaf Crusty Bread for dipping.

Preheat the oven to 375.
Place Carrots and Garlic Cloves on a sheet pan.
toss with 1 tablespoon of Olive oil.
Salt and Pepper both.

After about 30 minutes, check to see if the garlic is soft.
Remove the garlic from the pan.
Continue cooking the carrots for another 30-45 minutes until soft.

In a deep soup pan heat 2 tablespoons of olive oil.
Add the Cumin seeds and stir as they pop open 1-2 minutes.
Add diced Onion and sauté until golden.
Add Chopped Rosemary, Crushed Red Pepper, Coriander, Paprika and stir.
Add cooked chopped Carrots, 10 roasted Garlic cloves, Silken Tofu and 2 cups Vegetable Broth.
Add Salt and Pepper to taste. I really enjoy a lot of pepper in this soup.
Bring to a simmer and cook for 20 minutes.

After 20 minutes you are ready to purée the soup.
I'm lucky enough to have an Immersion blender. (Thank you Jessi!)
You could also use a food processor.
If the soup is too thick, add more of the Vegetable Broth.

Ladle into a bowl.
Garnish with Carrot and Roasted Garlic.
Serve with fresh Crusty Bread.
Enjoy!