My Favorite Tomato Soup

• 1/3 cup extra virgin olive oil
• 2 large onions, thinly sliced
• 1/2 head garlic, cloves separated and peeled
• 2 medium carrots, peeled and thinly sliced
• Pinch red pepper flakes, to taste
• 2 tablespoons tomato paste
• 1 28-oz can diced tomatoes in juice
• 2 cups vegetable broth (or water)
• 2 2-inch strips orange zest, removed with a vegetable peeler
• 1 sprig fresh sage
• freshly ground black pepper & sea salt

1. In a large Dutch oven-style pot, heat olive oil over medium-high heat. Add onions and 1/2 teaspoon salt and cook, stirring until onions are softened, 3 to 4 minutes. Add garlic cloves, carrots, and pepper flakes, lower the heat, cover, and cook until vegetables are sweet and juicy but not browned, 15-20 minutes.
2. Add tomato paste and cook, stirring, until olive oil turns reddish orange, 1 to 2 minutes. Add tomatoes with their juice, the stock, and sage, and bring to a boil. Then reduce and simmer for 15 minutes.
3. Remove the pot from the heat and fish out the orange zest and sage. Puree with an immersion blender until smooth. Season with salt and black pepper & serve!

extra virgin olive oil, onions, garlic, carrots, red pepper, tomato paste, tomatoes, vegetable broth, orange zest, sage, freshly ground black pepper

Taken from food52.com/recipes/20578-my-favorite-tomato-soup (may not work)