Sautee carrot and onion in butter until translucent.
Add flour and cook over medium low heat until slightly brown
Add hot stock while whicking constantly to avoid lumps
Add tomato puree, garlic, celery, peppercorns, and bay leaf
Bring to boil reduce heat simmmer stirring frequently about and hour until reduced to about 3 cups
Strain through fine mesh strainer or cheesecloth