Chicken Soup Carrots

Directions

1. Heat the oil in a saucepan over medium heat and add the shallots. Season with ¼ teaspoon salt and a few turns black pepper.

2. Cook for 5-7 minutes, until mostly translucent.

3. While the shallots cook, prep the carrots. Peel and trim them, cutting them so they fit in the pot. I kept mine whole because they were small, if you use larger carrots cut them in half.

4. Place the carrots in the pot and cover with broth. If the broth doesn’t cover the carrots completely, add more broth or water so the carrots are submerged.

5. Add the grated garlic and another ¼ teaspoon salt to the pot.

6. Cover the pot and bring to a boil, then lower the heat to a simmer. Cook for an hour, covered, until the carrots are fork-tender.

7. Remove the lid and cook for another hour and a half, uncovered, so the liquid reduces by about half.

8. Transfer the cooked carrots to a plate and spoon some of the broth over.

9. Garnish with fresh dill and serve immediately.