In a medium sauté pan over medium heat, sauté the onions in olive until translucent, about 5 minutes. Add the tomatoes, carrots, and garlic and sauté until the tomatoes are soft and begin to fall apart, about 10 minutes.
Add the bay leaves, chicken stock, white wine, salt, pepper, and sugar. Simmer for 25-30 minutes over low to moderate heat.
Remove the bay leaves and purée with a hand blender. Check for seasonings.
Serve with a dollop of mascarpone and julienned basil.