INGREDIENTS
8
Carrots, large
2 cloves
Garlic
1
Lemon, Zest of
1/4 cup
Parsley, lightly packed fresh leaves
1 1/2 cups
Pearl onions, frozen
1
Shallot
1 1/2 cups
Mushroom or vegetable broth, low-sodium
3 tbsp
Tomato paste, no-salt-added
1/4 tsp
Black pepper, ground
1/8 tsp
Sea salt, fine