• Wash and roughly chop the carrots, celery and potatoes. You can leave the potato skin on if you like. Just make sure to give them a quick scrub first.
• Add it all (with a shot of olive oil) to a pot and let it simmer for 3-5 minutes. A little browning is good.
• Peel and roughly dice the shallots and garlic, add them to the pot as well.
• Now stir in the crushed tomatoes, water and orange juice. Let simmer for 30 minutes. Add in the rosemary, thyme, salt, pepper and sugar after 15 minutes.
• Depending on how you like it, puree the soup with a hand blender. You can make it completely smooth or leave it a little lumpy if that’s your bag.
• That’s it, ready to serve!

Pimped Version:

• Cut the fennel into small cubes.
• Add them with a little olive oil to the pan.
• Peel and dice up the orange, cut the cherry tomatoes in half. Give both to the fennel pan.
  
• Add a pinch of salt & pepper to taste.
  
• Carefully chop the basil and use for garnish.
• When serving add some of the fennel mix and chopped basil to the soup. Stellar!
• Have fun and enjoy!