Moroccan Carrot Soup

Heat the chicken stock in a large pot over medium-high heat until it reaches a gentle simmer.

Add the chopped onions and garlic to the simmering stock, stirring occasionally, until the onions become translucent and fragrant.

Stir in the ground caraway seed and cumin, allowing the spices to bloom in the hot liquid for about 1 minute to release their flavors.

Add the peeled and chopped carrots to the pot, stirring to combine with the broth and spices.

Reduce the heat to medium and simmer the soup until the carrots are completely tender and easily pierced with a knife.

Remove from heat and stir in the lemon juice and lime juice, tasting and adjusting the citrus balance as needed.

Ladle the Moroccan carrot soup into bowls and serve hot, allowing the aromatic spices to warm through.