Heat oil in a sauce pan and add cumin and coriander seeds. When they splutter mix in the onions, ginger and green chilies and saute until soft.

Add half the carrots along with 3 cups of water and bring to a boil. Add the bay leaf and cinnamon stick. Reduce the heat, cover and let it simmer for 40 minutes until carrots are tender.

Strain the cooking liquid in a bowl. Discard bay leaf, cinnamon stick and let it cool.

Preheat the oven to 400F. Cut the carrot in half. Drizzle generously with oil and toss to coat well. Roast, turning occasionally for 40 minutes until they are tender, blistered and lightly browned. Puree boiled and roasted carrot in a blender with cooking liquid until smooth.

Season with salt. Stir in lime juice and let it chill in the refrigerator for 2 hours

Garnish with thinly sliced carrot and cilantro