In a pot, heat some olive oil and add the peeled and chopped onion. Once the onion is golden, add the peeled and chopped carrots and a pinch of salt. When the carrots have softened a bit, add the tomato purée, season with more salt, and add freshly ground pepper. Cook to let the sauce thicken slightly.

Roughly chop the bread and add it to the sauce. Stir well and let it cook down a bit more. Meanwhile, heat the vegetable broth.

Moisten the mixture with two ladles of broth and stir until it reaches a consistency between thick and creamy. Repeat with the remaining broth.

Serve with a drizzle of olive oil and a sprinkle of crumbled oregano.