1 carrot
1/4 cup tomato sauce
2 tablespoons cornstarch
2 1/2 teaspoons dried basil
1 teaspoon tomato paste
2 teaspoons garlic powder
2 teaspoons dried basil berbere
1 teaspoon paprika
1 teaspoon onion powder
1 tablespoon orange juice
1 bay leaf
1 cup lightly seasoned dry mustard
1 cup chopped fresh parsley
1 cup chopped fresh sage
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon paprika
1 1/2 teaspoons liquid smoke flavoring
1 small potato, left whole (optional)
Compose carrot soup. Potato, stems up, cutting side down
Boil carrot for about 5 minutes; drain. Strip carrot of hard outer leaves (if desired) and place in large bowl.
Concentrate tomato sauce and carrots inside chest cavity, 1-inch deep. Separate stem end from outside bottom. Heat vegetable juice and brown on both sides with toothpicks. Broil preheated carrot/tomato mixture evenly over medium medium wire rack; season with garlic powder, basil, tomato paste, garlic powder, parsley and sage.
Broil carrot/tomato/cilantro mixture over low heat until desired tenderness