Difficulty: Easy - for beginners
Dietary guidance: g d
1 small yellow onion, diced
1 tbs garlic (2 large cloves)
9oz carrots peeled, diced (2 large)
3-16oz cans canned tomatoes, drained
2 cups chicken stock or broth
2 tsp oregano
1 tsp basil
1 tsp sea salt
1/2 tsp black pepper
1. Drizzle some olive oil in a large pot and bring to med/high heat. Add diced onions, carrots, and garlic. Season with salt to break down the veggies.
2.Once the onions are translucent add your tomatoes, cook for a few minutes. Optional splash or two of coconut milk (Thia Coconut)
3.Add stock and bring to a boil. Once you have reached a boiling state add oregano, basil, sea salt, and black pepper.
4. Reduce to a simmer and cover. Simmer for a minimum of 30 minutes. I let mine hang out for 2 hours.
5. After your soup has simmered blend it until smooth using an immersion blender. Pro tip- if youâ€™re using a standard blender only fill 2/3s of the way, when you cover remove the small plastic piece in the middle and cover with a towel. The soup is hot so itâ€™ll need to let some steam out when you blend it.
6. Serve as soup or add meat of choice with mixed veggies or spaghetti squash