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This bright, healthy soup from Kelsey Nixon could not be easier to make.
In a medium-size pot over medium-high heat, add olive oil. Sauté onion and carrots for 3-5 minutes until the onion is translucent and fragrant. Add garlic and cook for an additional minute before seasoning with a pinch of salt and pepper.
Add the chicken broth and tomatoes and bring to a gentle simmer. Cover and cook for 10 minutes or until carrots are tender.