Instructions: Bring the stock to a boil in a medium saucepan and add the whole carrots with the garlic. Reduce heat and simmer until tender. Remove half the carrots and set aside.

Puree the remaining carrots, garlic, and stock and return to the saucepan. Stir in the cinnamon, cumin, paprika, and cayenne. Slice the reserved carrots in very thin rounds and add to the soup.

When youre ready to serve, stir in the lemon juice, sugar, and a dash of orange flower water. Ladle into bowls and sprinkle with chopped parsley.

Serve hot to 4 people.

Comments: Heres a thin but strong first course. Its very Moorish and will go well with either hearty - or bland - meals.

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