Creamy Tomato and Carrot Soup

In a heavy saucepan, combine the canned chopped tomatoes, finely chopped onion, vegetable stock, dried oregano, grated nutmeg, salt, and bay leaf.

Bring the mixture to a boil over medium heat, stirring occasionally.

Once boiling, reduce the heat to low, part-cover the saucepan, and simmer for 30 minutes, allowing the flavors to meld together.

After 30 minutes, discard the bay leaf.

Ladle the creamy tomato and carrot soup into bowls.

Garnish each bowl with a sprinkle of chopped fresh flat-leaf parsley.

Serve the soup hot and enjoy!