Ingredients

• 1 tablespoon Olive Oil
• 1 Jar Fire Roasted Red Peppers
• 1 15 Oz Can Fire Roasted Tomatoes
• 1 Medium Onion diced
• 3 Cloves Garlic chopped
• 2 medium celery stalks
• 1 quart low sodium vegetable broth
• 2 quarts medium carrots chopped
• 2 cups water

Directions

1. In a large pot heat over medium high heat.
2. Add olive oil, and sautee onion for about 2 minutes until it starts to soften.
3. Add celery and carrots, cook for another few more minutes until they begin to soften but not brown, about 5 minutes.
4. Add vegetable broth and water. Cover and bring to a boil. Simmer for at least 15 minutes
5. Turn off burner and with a hand blender, puree until desired smoothness.
6. Salt and pepper to taste. If acidic, add a teaspoon of sugar.