Sign up to our newsletter
Heat the oil in a large saucepan over a medium heat. Add the onion, cumin, ginger, cinnamon, paprika and garlic. Cook for 1-2 minutes, stirring continuously.
Add the carrots, stock, Heinz tomato ketchup and bay leaf.
Increase the heat to high and bring to a boil. Then, reduce the heat and simmer gently for 25-30 minutes or until the carrots are very soft.
Discard the bay leaf. Purée the carrot mixture, working in batches if necessary, in a blender or food processor.
Stir in the vinegar, then return to the heat and bring to a boil. Season to taste and add a few more drops of vinegar if necessary. Stir in the parsley.
Serve with chunks of crusty bread.