Heat the oil over medium heat in a soup pot or Dutch oven. Add onion and carrots, and saute for about 5-7 minutes until lightly golden.
Add remaining ingredients.
Bring to a boil, then reduce heat to medium-low, and simmer for 20-25 minutes until vegetables are very tender.
Remove from heat and use an immersion blender to blend to your desired consistency.
Enjoy!
Notes
*Use 1 (30-ounce) can of no salt added diced tomatoes in place of 2 (15-ounce) cans.*Be sure not to drain the tomatoes. Add tomatoes with their juices.*Makes about 6 cups.*Sodium per serving based on how much salt you add:
½ teaspoon salt = 335 mg sodium per serving (15% Daily Value)
¼ teaspoon salt = 180 mg sodium per serving (8% DV)
⅛ teaspoon salt = 107 mg sodium per serving (5% DV)