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Heat the olive oil in a large, heavy-bottomed pot
over medium-low heat. Add the onions and carrots
and saute for about 10 minutes, until very tender.
Add the garlic and cook for 1 minute. Add the
tomatoes, sugar, tomato paste, basil, chicken
stock, salt, and pepper and stir well. Bring the
soup to a boil, lower the heat, and simmer,
uncovered, for 30 to 40 minutes, until the
tomatoes are very tender.
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