Berbere-Spiced Carrot Soup

Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, and add salt, pepper, Berbere, cumin and coriander. Cook slowly for 10 minutes until onions are translucent.

Add carrots, potatoes, bay leaf and stock or water and cook for 30 minutes, or until carrots and potatoes can be crushed against side of pot with wooden spoon. Remove bay leaf then blend in a food processor and return to a clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with parsley, dukkah or crispy carrot slices.