1/3 c extra virgin olive oil
4c thinly sliced onions (3-4 med onions)
1-2 tsp sea salt
1 head garlic
1 medium carrot, peeled and thinly sliced
Pinch of red pepper flakes
1 1/2 TBSP tomato paste
1 28oz can whole plum tomatoes or diced tomatoes in juice2 c chicken stock
zest of one orange
1 sprig fresh sage
Heat olive oil over med high heat. Add onions and 1/2 tsp salt. Cook until the onions are softened, 3-4m. Add the garlic cloves, carrot, and pepper flakes. Lower the heat, cover, and cook until the veggies are sweet but not browned, 15-20m. Add 1 TBSP water if the vegetable appear dry.
Add the tomato paste and cook, stirring, until the olive oil turns reddish orange, 1-2 minutes. Add the tomatoes with their juice, the stock, orange zest, and sage. Bring to a boil. Reduce the heat and simmer for 15m. Remove the pot from heat and remove the sprig of sage. Puree the soup with an immersion blender. Season with the rest of the salt and black pepper.
Serves 4-6.
Adapted from “The Flexitarian Table” by Peter Berley.
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