Dave's Recipes

• 1 Tbsp olive oil
• 2 (288 g) carrots, roughly chopped
• 2 stalks of celery, roughly chopped
• 2 onions, roughly chopped
• 2 (8 g) cloves garlic, chopped

• 1 Tbsp olive oil
• 2 (288 g) carrots , roughly chopped
• 2 stalks of celery , roughly chopped
• 2 onions , roughly chopped
• 2 (8 g) cloves garlic , chopped

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

• 1500 mL chicken stock (low-sodium)
• 1 can stewed whole tomatoes
• 6 large tomatoes
• 2 tsp (8 g) white granulated sugar

• 1500 mL chicken stock (low-sodium)
• 1 can stewed whole tomatoes
• 6 large tomatoes
• 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.