Method

• Scatter the carrots onto baking trays lined with baking paper, and drizzle with one third of the oil, season to taste, toss to combine and roast in a preheated oven at 220ºC for 25 minutes, turning occasionally until golden.
• Place the flatbread on baking trays lined with baking paper, drizzle with half the remaining oil, scatter with cumin seeds and season to taste. Roast until golden and crisp (2-3 minutes). Cool and break into large pieces.
• Heat the remaining oil in a large saucepan over a medium heat and add the onion and garlic and sauté for 5 minutes until tender.
• Add the cumin and coriander, stir for 1-2 minutes until fragrant, add the stock, bring to the simmer, then add the roast carrot.
• Blend with a hand blender until smooth, season to taste with freshly ground pepper, sea salt and lemon juice.
• Scatter with lemon zest and parsley and serve hot with a dollop of sour cream and toasted flat bread on the side.