INGREDIENTS
2 tbsp
olive oil
1 cup
chopped, yellow onion
1 cup
grated carrots, about 3 medium sized
6 cloves
fresh garlic, minced
2 tbsp
tomato paste
4 cups
chicken stock
28 oz
can crushed, fire-roasted tomatoes {I used Muir Glen}
1 tsp
dried basil
1
bay leaf, split in half
cayenne {1/16th teaspoon} optional