4 T olive oil
2 onions, diced
1 lb bag baby carrots
14 oz can tomatoes
Pinch dried chili flakes
3 C water or stock
2-3 T soy sauce
In a large sauce pan, heat the olive oil and cook the onion slowly, over medium heat, until soft. Add everything but the soy sauce and bring to a boil. Simmer until carrots are tender, about 20 minutes.
Process with stick blender and add soy sauce to taste.
Top with sour cream or yogurt, pumpkin seeds, and cilantro.
(from Pippy 2021)