Moroccan Carrot Soup

Ingredients

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• 6 chopped Carrots
• 1 sliced Onion
• 4 Garlic Clove
• 1 tsp Cumin
• ½ tsp Coriander
• 1 Tbsp vegetable broth 🛒
• ¼ tsp Garam Masala
• 1 tsp Lemon Juice

Method

1. Preheat oven to 350°F. Combine carrots, onion, garlic, cumin seeds, coriander seeds, salt and vegetable broth in a bowl and mix well.
2. Transfer on a baking tray.
3. Put the baking tray in preheated oven and roast for 10-12 minutes or till carrots soften. Remove from heat and cool.
4. Grind the baked carrot mixture along with some water to make a smooth paste and strain in a bowl.
5. Heat the carrot mixture in a non-stick pan.
6. Add two cups of water and bring to a boil.
7. Add garam masala powder and mix. Add salt and mix well.
8. Remove from heat, add lemon juice and mix well. Serve hot.

About the ingredients

Carrots Daucus carota

Whole taproot, eaten raw or cooked. Orange domesticated form is the familiar one; heirloom landraces range purple to white.

Onion Allium cepa

Bulb vegetable, eaten raw or cooked. Whole minimally-processed plant food; 'organic' refers to cultivation only. WFPB-canonical.

Garlic Clove Allium sativum

Garlic itself is canonical, but extract denotes a concentrated/isolated derivative outside the whole-food canon. Marketed as natural/healthy supplement, hence mistaken-as-WFPB flag.

Cumin Cuminum cyminum

Dried seeds of Cuminum cyminum, an apiaceous herb. Whole spice, mechanically harvested and dried; matrix intact whether whole or ground. Canonical whole-plant seed spice.

Coriander Coriandrum sativum

Botanically a schizocarp (split fruit), culinarily called seed — hence botanical/culinary mismatch true.

vegetable broth

A salt-free, all-purpose vegetable broth. Onion, carrots, celery, garlic, tomatoes, mushrooms, kombu, parsley.

Garam Masala

North Indian warming spice blend of ground roasted whole spices — cumin, coriander, cardamom, cinnamon, clove, black pepper, nutmeg. No salt, sugar or oil; entirely whole-spice. WFPB-canonical.

Lemon Juice Citrus limon

Lemon is the acidic tree fruit (hesperidium) of Citrus limon, a Rutaceae shrub of likely Northeast Indian origin. Eaten as fresh fruit, juice, and zest. Rich in vitamin C, citric acid, flavonoids. Whole fruit and its fresh juice are canonical WFPB foods.