Turn the oven on to 200°C (180°C for fans) or Gas 6.

Add onion and carrot slices to a bowl. Add cumin and generously spritz with cooking spray. Using your hands, coat the carrots in the oil and spice mixture.

Place on a baking sheet and bake for 30 to 45 minutes, or until the edges are caramelised and the food is tender to the fork.

Once cooked, cook over medium heat in a pan sprayed with cooking spray. Add the salt, garlic, onion, and carrots. For a few minutes, sauté.

Add the lemon juice and vegetable stock. Put a lid on it and simmer it for twenty minutes.

Take off the heat, let cool for a few minutes, then transfer with a hand blender or into a food processor. Process until smooth.

Before serving, put it back on the heat, season with a little black pepper, and stir for one minute.