Ingredients:

  • 2 lbs (900g) ripe Roma tomatoes, roughly chopped
  • 1 medium (120g) carrot, diced small
  • 1 medium (110g) yellow onion, chopped
  • 2 medium (60g) celery stalks, diced
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tsp (2g) cumin seeds
  • 1 bay leaf
  • ½ tsp (1g) cracked black pepper
  • ½ tsp (3g) salt
  • 3 cups (710ml) low-sodium vegetable broth
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15g) olive oil
  • 1 tbsp (15g) fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in the pot over medium heat.
  2. Add the cumin seeds and bay leaf; sauté for 30 seconds until they become fragrant and sizzle.
  3. Stir in the chopped onions, garlic, and ginger. Cook for 3-5 minutes until the onions are translucent.
  4. Add the diced carrots and celery, stirring for 2 minutes to soften.
  5. Incorporate the chopped tomatoes, salt, and black pepper. Stir well to coat the vegetables.
  6. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low.
  7. Cover and simmer for 12-15 minutes, or until the tomatoes collapse and the carrots are tender.
  8. Remove the bay leaf. Use an immersion blender to process the soup directly in the pot, or transfer to a blender and blend on high until silky.
  9. Optional: Pour the blended soup through a fine-mesh sieve to remove remaining seeds or skin for a smoother texture.
  10. Stir in the fresh lemon juice and simmer for one final minute before serving. Garnish with fresh cilantro.