We use a ras el hanout spice mix, a name that translates as top of the shop, implying the finest spices available; blends vary, but are typically made up of cumin, coriander, cardamom, ginger and saffron.
Put the oil in a large, heavy-based saucepan on a medium heat. Add the onions, cook for two minutes, until translucent, then turn down the heat to low and add the ginger, spices and bay leaves. Cook gently for a few seconds, until fragrant, then add the carrots, celery and parsley stalks, and cook for another five minutes, until the carrots start to lose their bite.
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