Servings: 4

1 tbsp olive oil 1 tbsp olive oil
⅓ cup yellow onions ⅓ cup yellow onions
2 tbsp shallots 2 tbsp shallots
⅔ pound shredded carrots ⅔ pound shredded carrots
¾ cup chicken broth ¾ cup chicken broth
¼ cup parlsey ¼ cup parlsey
1 tsp lemon zest 1 tsp lemon zest
1 tsp lemon juice 1 tsp lemon juice
salt salt

Heat oil in pan and add shallots and onions. Saute until fragrant.
Add carrots and broth to pan and bring to a boil. Allow to steam for 10 minutes until carrots are cooked.
Remove from heat and add remaining ingredients.