Carrot Soup - By Chef Ryan Scott - Food Bank of Contra Costa and Solano

Ingredients

• 2 pounds carrots, chopped into even 1 ½ inch pieces
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2-15.25 ounce cans of vegetable broth
• Dash of hot sauce
• Salt and pepper