Instructions: In a Dutch oven, heat oil over medium-high heat. Add onion, garlic, cumin,coriander, paprika, turmeric and cinnamon. Reduce heat to medium, then cook for 4-6 minutes, stirring often until onion is softened. Add stock, and peppers and tomatoes with their juices.

Bring to a boil over high heat, reduce heat to low; then simmer covered for 10 minutes for flavors to blend. Remove from the heat.

Puree soup in batches using a blender, not a food processor. Return soup to the pot and cook over medium heat until piping hot. Stir in chopped coriander, lemon juice, pepper and remaining salt. Taste and add more salt, pepper and lemon juice if necessary. Ladle into warm soup bowls, then swirl about 2 teaspoons aioli into each of the bowls. Garnish with coriander sprigs.

* To roast spices, cook in a small dry skillet over medium-low heat for 2-3 minutes, stirring often, until fragrant. Grind with a mortar and pestle or in a clean coffee grinder.

** Aioli is a garlic-flavored mayonnaise available in the mustard or mayonnaise section of most large supermarkets. If it is unavailable, stir 1/2 teaspoon minced garlic into 1/4 cup mayonnaise.

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