- 1 tablespoon olive oil
- 1/3 cup chopped onions
- 1/2 teaspoon salt
- 4 turns freshly ground black pepper
- 1 tablespoon minced garlic
- 1/4 cup finely chopped carrots
- 1 cup peeled, seeded, and chopped tomatoes
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups Basic Chicken Stock
- Heat the oil in a large saucepan over high heat. Add the onions, salt, and black pepper and sautÈ until the onions are translucent, for about 2 minutes.
- Add the garlic, carrots, tomatoes, basil, oregano, and cayenne. Stir in the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.
- Remove from the heat and purÈe in a food processor or blender. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.
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