1. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until caramelized. Add carrots and next 4 ingredients, and sauté 12 to 15 minutes or until vegetables are tender. Increase heat to medium-high; stir in chicken broth and next 3 ingredients. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.
2. Whisk together cornstarch and 1 Tbsp. water until smooth. Whisk into vegetable mixture in skillet, and cook, stirring constantly, 3 to 5 minutes or until thickened.