Moroccan Spiced Carrot Soup

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 large onion, grated

3 cloves garlic, minced

2 teaspoons grated ginger

1½ teaspoons paprika

1 teaspoon coriander

¾ teaspoon dried thyme or oregano

½ teaspoon ground fennel

½ teaspoon turmeric

¼ teaspoon ground black pepper

pinch of cinnamon

4 cups shredded carrots (about 6 to 8 carrots)

8 cups water

1 bay leaf

4 teaspoons vegetable broth powder, or replace 4 cups of the water with your favorite prepared vegetable broth

1 Tablespoon chopped preserved lemon or 1 teaspoon lemon zest

¾ teaspoon sea salt

2 small tomatoes, peeled, seeded, and diced

½ of a jalapeño, serrano, or other chile pepper, seeded and left whole

¼ cup whole wheat couscous

2 teaspoons lemon juice

¼ cup chopped cilantro or parsley

Directions at landsandflavors.com

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