Heat the oil in a large saucepan over high heat. Add the onions, salt, and black pepper and sautČ until the onions are translucent, for about 2 minutes.
Add the garlic, carrots, tomatoes, basil, oregano, and cayenne. Stir in the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.
Remove from the heat and purČe in a food processor or blender. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.
Yield: 2 cups