Dave's Recipes

• 3 Tbsp olive oil
• 6 (864 g) carrots, roughly chopped
• 6 stalks of celery, roughly chopped
• 6 onions, roughly chopped
• 6 (24 g) cloves garlic, chopped and loosely packed

• 3 Tbsp olive oil
• 6 (864 g) carrots, roughly chopped
• 6 stalks of celery, roughly chopped
• 6 onions, roughly chopped
• 6 (24 g) 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.

• 4500 mL chicken stock (low-sodium)
• 3 cans stewed whole tomatoes
• 18 large tomatoes
• 2 Tbsp (25 g) white granulated sugar

• 4500 mL chicken stock (low-sodium)
• 3 cans stewed whole tomatoes
• 18 large tomatoes
• 2 Tbsp (25 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.