Chop all the vegetables.

In a large soup pot, heat the olive oil.

Add in the carrots, celery and onions and cook until the onions are translucent, about 10 minutes.

Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown.

Add in the tomatoes and water or chicken stock. Allow to simmer for about an hour, stirring occasionally, until the tomatoes break down and the carrots are soft.

Turn off the heat and allow to cool for 15 minutes. Puree the soup, either with a stick blender or in batches in a conventional blender.

Salt and sugar to taste. Add a couple of teaspoons of sugar to balance the acidity and bring out the sweetness.

Garnish with parsley!