Dave's Eats

• 1 Tbsp 1 Tbsp (13 g) extra-virgin olive oil
• 2 2 carrots, roughly chopped
• 2 stalks 2 stalks celery, roughly chopped
• 2 2 onions, roughly chopped
• 2 cloves 2 cloves garlic, chopped and loosely packed

• 1 Tbsp 1 Tbsp (13 g) extra-virgin olive oil
• 2 2 carrots, roughly chopped
• 2 stalks 2 stalks celery, roughly chopped
• 2 2 onions, roughly chopped
• 2 cloves 2 cloves garlic, chopped and loosely packed

Add to large pot and cook on medium heat for about 15 minutes until carrots are soft but still holding their shape.

• 1.5 L 1.5 L chicken stock (low-sodium)
• 1 1 can stewed whole tomatoes
• 6 6 large tomatoes
• 2 tsp 2 tsp (8 g) white granulated sugar

• 1.5 L 1.5 L chicken stock (low-sodium)
• 1 1 can stewed whole tomatoes
• 6 6 large tomatoes
• 2 tsp 2 tsp (8 g) white granulated sugar

Pour in stock, tomatoes, and sugar. Bring to boil then reduce heat and simmer for 10 minutes.

Remove pot from heat and purée using a hand blender.

Remove pot from heat and purée using a hand blender.