1
: Heat oil in a large saucepan or Dutch oven on medium heat. Add next 5 ingredients. Cook gently for 3-5 minutes, until tender and fragrant.
2
: Add stock. Bring to a boil, cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.
3
: Puree soup in blender, food processor or with immersion blender. Return to heat. Stir in evaporated milk, salt and pepper.
4
: Taste and adjust seasoning if necessary.