2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried rosemary, crushed
1 tablespoon dried sage
1 cup chopped onion
1 cup chopped carrot
1 tablespoon fresh lemon juice
2 tablespoons ketchup
1/2 cup rice wine vinegar
1 teaspoon salt
1 tablespoon chopped garlic
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried sage
In a large saucepan, heat olive oil over medium heat. Add garlic powder, oregano, rosemary, sage, onion, carrot, lemon juice and ketchup. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes. Stir in vinegar and salt. Bring to a boil, stirring occasionally. Reduce heat to low; stir in garlic, sage and parsley.
Stir the sauce mixture into the saucepan; heat slowly, stirring constantly. Bring to a boil, whisking constantly. Boil 10 to 15 minutes, stirring constantly. Remove from heat; stir into soup. Cover and refrigerate one hour.