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In a 6-qt pot over medium-high heat, combine olive oil,
carrot, onion and garlic. Cook, stirring occasionally until
onion is soft, 6-8 mn. Stir in flour until vegetables are
coated, then add tomatoes. Add broth and 1/2 tsp oregano
and stir, breaking up tomatoes. Bring to a boil, reduce heat
to a simmer and cook 8-10 min.
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