- 5-6 carrots, chopped
- 1 red/purple beet, peeled and chopped
- 1 small or 1/2 large onion, peeled and chopped
- 2 celery stalks, chopped
- 1 ½ cups water
Place all chopped and prepared vegetables and water into a pot. Once water boils, reduce heat, cover and
simmer for 50-60 minutes. Vegetables should be soft when pierced. Then place an emersion blender in pot
and blend until smooth (or place contents in blender and puree). Use in place of tomato sauce as desired.