- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 can (400
- Heat oil in a large, heavy-based pot over medium-high heat. Add the onion and sauté for 4–5 minutes, stirring frequently.
- Stir in the roasted tomatoes, garlic, carrots, potato, and all the spices. Cook for 1–2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
- Bring the soup to a boil,