2 carrots, peeled and diced

1 onion, chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

2 cans 28 oz (796 ml) plum tomatoes

2 cups (500 ml) chicken broth

Salt and pepper

In a large pot, soften the carrots, onion, and garlic in the oil. Add the tomatoes and broth and bring to a boil. Simmer gently until the carrots are tender.

In a blender, purée the soup until smooth. Add broth, if needed. Adjust the seasoning.

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