Step 1

In a large skillet over medium heat, add olive oil and garlic.

Step 2

Saute for about 1 minute or until fragrant, add chopped onion and bay leaf. Saute until the onions are lightly brown.

Step 3

Transfer everything to a large pot.

Step 4

Add carrots, tomatoes, canned hominy, bay leafs, and cumin into the pot.

Step 5

Cook for about 5 minutes until it begins to bubble up.

Step 6

Pour in veggie stock and bring it to a boil.

Step 7

Lower heat and simmer for about 30 minutes until the carrots are done.

Step 8

Pour into a bowl. Garnish with choped parsley and squeeze lime on top. Serve and enjoy!