Roast Carrot and Cumin Soup

I think I found this recipe from Gourmet Travellor ages ago.

1.5 kg Carrots, chopped
120 ml Olive oil
3 large Lebanses flat bread
1 tsp cumin seeds
1 onion, chopped
4 garlic cloves, chopped
2 tsp ground cumin
1 tsp ground coriander
2 litres chicken stock
Greek yoghurt Lemon - juice and zest
Preheat oven to 220C. Scatter carrots onto 2 baking tray, drizzle with 1/3 of the oil, season and roast for 25 mins. Place flatbread on trays, drixzzle with half remianing oil, scatter with cumin seeds, . Roast 3 minutes. Meanwhile, heat remaining oil in large saucepan, and saute onion and garlic about 5 mins. Add cumin and coriander and stir about 1-2 mins. Add stock and bring to simmer. Add roast carrots. Blend with stick blender. Season with salt, pepper and lemon juice. Service scattered with lemon zest, parsley and a dollop of greek yoghurt. (Black Swan is gooood. Val put me onto it!!)