In a Dutch oven over medium-low heat, add olive oil and heat until the pan is hot.

Add onion and salt. Stir and cook partially covered for 8 minutes. Stirring occasionally.

Remove lid add grated carrots, diced garlic and cook for about 6 minutes, stir occasionally.

Add oregano, tomato paste, chopped tomatoes, and basil. Stir to combine. Cook for about 3-4 minutes then add chicken stock. Bring to a boil and reduce heat to simmer, cook for 20-30 mint jugs with he lid on, stirring occasionally until the tomatoes are tender.

Remove from heat. Use an immersion blender* to blend to desired consistency.

Stir in milk and serve immediately.