harissa carrot soup

Serves: 4

Ingredients:
1kg carrots (chopped)
1½ tablespoons olive oil
2 tablespoons harissa paste
1 teaspoon cumin seeds
4 large garlic cloves, skin on
1 large onion, finely chopped
1 l vegetable stock
1 tablespoon honey
to serve:
4 tablespoon low fat yoghurt
40g pomegranate seeds
fresh coriander leaves (optional)
whole wheat crusty bread and butter (optional)

Method:
preheat the oven to180°c. put the carrots on a large, shallow roasting tray and toss with 1 tbsp oil, the harrisa and cumin; season. add the garlic and roast for 45-50 mins until tender and starting to turn golden.
heat the remaining ½ tbsp oil in a large saucepan over a low heat. cook the onion for 10 mins, then add the carrots and squeeze in the garlic (discard the skins). pour over the stock and 100ml water, bring to the boil, then reduce the heat and simmer for 10 mins.
pour into a blender in batches (or use a stick blender) and blend until smooth. pour through a sieve, scraping back into the pan. add the honey, season with pepper and heat through. add a little more water or stock to loosen, if you like.
spoon into bowls with a swirl of yoghurt, a scattering of pomegranate seeds and some coriander leaves, if using. serve with wholewheat bread.