1. In a medium saucepan, bring stock to a boil and add whole carrots and garlic. Reduce heat and simmer until tender about 10 to 15 minutes. Remove half the carrots and set aside. 2. Puree cooked carrots, garlic and stock; return to saucepan. Stir in cinnamon, cumin, paprika, and cayenne. 3. Slice the reserved carrots into thin rounds and add to soup. 4. Just before serving, stir in lemon juice, sugar and a dash or. 5. Puree the remaining carrots, garlic, and stock and return to the saucepan. 6. When you're ready to serve, stir in the lemon juice, sugar, and a dash of orange flower water, if using. Ladle into bowls and sprinkle with chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
