Serving: 8
| butter | 2 tbsp |
| garlic, minced | 2 cloves |
| Carrot, peeled and diced | 2 medium |
| onion, chopped | 1 medium |
| Vegetable broth | 4 cups |
| Water | 1 cup |
| roma tomatoes, chopped | 8 |
| fresh basil, finely chopped | 1/4 cup |
| fresh parsely, finely chopped | 1/2 cup |
In a large pot, melt butter over medium heat. Stir in garlic, carrots and onions.
Cook over medium-low heat until the onion is tender.
Add the stock and water, cover and simmer for 20 minutes. Stir in the tomatoes and simmer for another 10 minutes.
Remove from heat and use a hand held blender to blend the soup until smooth.
Stir in the basil and parsley.
Add salt and pepper to taste.
If the flavour is flat, add 1 to 2 squirts of lemon juice to taste.