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In Heavy Saucepan, Saute Onions, Carrot, Sugar And Cumin Seeds In Oil Until Lightly Browned About 7 Minutes. Add Garlic And Pour In Wine And Cook Until The Wine Is Reduced By Half. Add The Tomatoes, Stock, Or Herbes De Provence, Salt And Pepper. Cook For 10 Minutes Or Until The Carrots Are Tender. Serve.
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