2 large carrots, peeled and sliced into rounds

2 russet potatoes, scrubbed clean and sliced into 1/4 inch-thick rounds

1 1/2 lb green cabbage (about 1/2 head of cabbage), cored and chopped

2 medium-sized onions, sliced into half moons (I used red and yellow onions)

2 garlic cloves, minced

1 bay leaf

1 tbsp organic ground cumin

1 tsp sweet Spanish paprika

1/2 tsp organic ground coriander 

1/4 tsp organic ground turmeric

Salt and pepper

1 cup tomato sauce

7 cups low-sodium vegetable broth

Zest plus juice of 1 lemon

1/2 cup fresh dill

Early Harvest extra virgin olive oil

Pinch crushed red pepper (optional)

Place carrots, potatoes, cabbage, onions and garlic in the bottom of a 6-quart crock pot like this one.
Add bay leaf, spices, salt and pepper. Now top with tomato sauce and broth.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours. Occasionally stir to mix.
When soup is ready, add lemon zest and lemon juice. Stir in fresh dill.
Transfer hot soup to serving bowls and top with a generous drizzle of Early Harvest extra virgin olive oil. Add a pinch of crushed red pepper if you like. Enjoy with warm pita bread or your favorite crusty bread.